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Meat from China
Suanrou is the sour pork of south-west China. Slices of streaky pork are salted and spiced, then packed with roasted corn flour or rice flour into a jar with a water-sealed lid and left at ambient temperature for 30 to 60 days, while lactic acid bacteria bring the pH from about 5.8 to about 4.1.
| Streaky pork, sliced 3–5 cm wide and 3–4 cm thick10 kg | [zeng2021] |
| Salt400 g | [zeng2021] |
| Chinese prickly ash, star anise and Chinese cinnamon10 g each | [zeng2021] |
| Dry chilli powder100 g | [zeng2021] |
| Ginger slices400 g | [zeng2021] |
| Stir-fried corn flour2.6 kg | Mixed with 100 g more salt and a little of each spice; corn flour is a quarter of the jar mix[zeng2021] |
| Starter | spontaneous |
Total time across the recorded steps: 31 days – 2 months
What changes: Streaky pork is cut into thick slices
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Suanrou is the sour pork of south-west China. Slices of streaky pork are salted and spiced, then packed with roasted corn flour or rice flour into a jar with a water-sealed lid and left at ambient temperature for 30 to 60 days, while lactic acid bacteria bring the pH from about 5.8 to about 4.1. Made in 5 steps over 31 days – 2 months. The longest step, ferment, takes 30 days – 2 months (Liu S 2026) and runs at 25 °C (Liu S 2026). Salt is 4 % (Zeng X 2021). Lactiplantibacillus plantarum and Pediococcus pentosaceus and Latilactobacillus sakei (74 % of bacteria at 30 days) giving way to Lentilactobacillus garvieae (47 %) and Lactiplantibacillus plantarum (33 %) by 60 days in a laboratory batch; Lactobacillus and Pediococcus are the core genera do most of the fermenting.
| Main step | 30 days – 2 monthsReported[liu2026][zeng2021] | Ferment |
|---|---|---|
| Temperature | 25 °CReported[liu2026][guo2026] | Ferment |
| Salt | 4 %Reported[zeng2021] | Salt and spice, and cure in the cold |
| Acidity | pH 5.8 → 4.08Measured[liu2026] | Ferment |
Suanrou is a long jar ferment, at ambient temperature, of whole pork slices packed in roasted grain flour. Thai naem is a short, room-temperature ferment of minced pork.
In a laboratory batch total volatile basic nitrogen, a spoilage marker, reached 12.88 at 60 days, under the 15 mg/100 g limit those authors cite. In the western Hunan study it rose from 14.8 to about 21 mg/100 g, above that figure, though those authors judged it against a 35 mg/100 g limit for fish. In the same study, enterobacteria and pseudomonads fell below detection by day 30 in the faster-souring batches but not in the traditional one. None of this is a botulism test. The jar holds raw pork at about 4 % salt, sealed at ambient temperature for weeks, and the traditional batch fell slowly, from pH 6.89 to 4.45 by the end of fermentation. Taiwan's health authority advises against curing raw meat at home or making sealed low-acid foods, and advises heating such foods before eating, because ordinary cooking destroys the toxin.
Hazards the sources name: Enterobacteriaceae, enterococci and pseudomonads (2.0–2.9 log CFU/g at the start; below detection by day 30 in two of three batches).
Every number is labelled with how it is known. How this atlas is made
