Entree: Malaysia – Sabah – Bosou (Salt-fermented pork mixed with rice and spices, a traditional Kadazan-Dusun preserved meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 48 hrs

Total 48 hrs 20 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1/2 in (1 cm) cubes
- 1 cup (200 g) cooked white rice, cooled
- 2 tbsp (30 g) sea salt
- 1 tbsp (12 g) palm sugar or brown sugar
- 6 shallots, about 6 oz (170 g), thinly sliced
- 2 in (5 cm) fresh ginger, about 1 oz (30 g), peeled and thinly sliced
- 4 bird's eye chilies, sliced (more or less to taste)
- 2 tbsp (30 ml) neutral oil for cooking
- Sterilized glass jar or food-safe container for fermenting

Instructions

1. Sterilize a wide-mouth glass jar or nonreactive container by washing and pouring boiling water over it; let drain. In a large bowl combine the cubed pork, cooked rice, sea salt, and palm sugar. Mix thoroughly so rice and salt coat the pork evenly.
2. Add the sliced shallots, ginger, and chilies to the meat-rice mixture and mix again. Press the mixture firmly into the jar, leaving about 1 in (2.5 cm) headspace. Press down to remove air pockets; do not overpack.
3. Cover the jar with a loose lid or breathable cloth and leave at a cool room temperature (68–77°F / 20–25°C) for 48–72 hours to ferment; check daily and press the mixture down if it rises. Fermentation time depends on ambient temperature and desired tang: the mixture will develop a mildly sour aroma and tangy flavor.
4. Once fermented to taste, refrigerate the bosou to slow fermentation. For safety and best flavor, always cook bosou before eating: heat 2 tbsp (30 ml) oil in a skillet over medium heat, add bosou and sauté until pork is fully cooked and browned, 8–12 minutes, or use it to flavor stews, stir-fries, or rice dishes. Store refrigerated and use within 1–2 weeks.