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Meat from Taiwan
Tmmyan is the Atayal people's sour, salty pork. Pork belly is mixed with salt and half-cooked foxtail millet, packed tightly into a jar and left in a cool place for 7 to 10 days, longer in winter, while the starch in the millet sours the meat. It is eaten as it is, or boiled, grilled or stir-fried.
A short entry: the sources we found record only what is said here about Tmmyan itself.
| Pork belly | Wild boar in the past[moe2019-tmmyan] |
| Saltabout 6 % of the pork | Traditionally added by taste; 6 % worked best in a school study, and under 4 % it spoiled[fair-tmmyan] |
| Half-cooked foxtail millet1 part to 3 parts pork | Cooked with about half its volume of water; raw millet does not work[fair-tmmyan] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 15 days
What changes: Pork belly is mixed with salt
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
Tmmyan is the Atayal people's sour, salty pork. Pork belly is mixed with salt and half-cooked foxtail millet, packed tightly into a jar and left in a cool place for 7 to 10 days, longer in winter, while the starch in the millet sours the meat. It is eaten as it is, or boiled, grilled or stir-fried. Made in 5 steps over 7 days – 15 days. The longest step, ferment in a cool place, takes 7–15 days (pH4.6 的秘密 (The secret of pH 4.6)) and runs at 25–30 °C (pH4.6 的秘密 (The secret of pH 4.6)). Salt is 6 % (pH4.6 的秘密 (The secret of pH 4.6)).
| Main step | 7–15 daysReported[fair-tmmyan][moe2019-tmmyan] | Ferment in a cool place |
|---|---|---|
| Temperature | 25–30 °CReported[fair-tmmyan] | Ferment in a cool place |
| Salt | 6 %Reported[fair-tmmyan] | Salt the pork belly |
| Acidity | pH 5.8 → 3.8Reported[moe2019-tmmyan][fair-tmmyan] | Ferment in a cool place |
Tmmyan uses half-cooked foxtail millet as its sugar source and is packed tight into a jar. Amis siraw is mainly salted pork, with rice or millet wine added only by some makers, and Thai naem uses cooked glutinous rice.
This page records a practice; it is not a recipe to follow. Tmmyan is raw pork packed tight in a jar at room temperature, and home-cured raw meat sealed this way is a botulism risk. Taiwan's health authority advises against curing raw meat at home, warns that a ready-to-eat salt-cured folk food (肉酉圭) often causes poisoning when made carelessly, and advises heating such foods before eating, because ordinary cooking destroys the toxin. Eating it uncooked removes that protection. The only process figures come from two primary-school science projects. They tracked pH and plate counts, not botulinum toxin, and the pH was still 4.9 on day 4 and fell to 3.8–4.2 in the last readings. One found it kept more than 50 days at room temperature with 6 % salt or more, and spoiled with under 4 %. That is keeping quality and does not show the food is safe.
Every number is labelled with how it is known. How this atlas is made
