At the table
Share as a dish with rice. Eat the cooked pork together with its cornmeal coating.
Contains pork; some versions use peanut oil. Ask about the cooking oil if avoiding peanuts.
Curing seasoning and acidity vary. Green garlic and a brief broth finish belong to some preparations.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Curing seasoning and acidity vary. Green garlic and a brief broth finish belong to some preparations.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Tangy, savory and chili-hot, with toasted corn aroma.
- Chili heat
- Texture
- Firm pork with rich fat and lightly crisp cornmeal.
- How it’s made
- Pork is salt-cured with cornmeal, then sliced and cooked; some versions add green garlic, peanut oil and a little meat broth.
Curing seasoning and acidity vary. Green garlic and a brief broth finish belong to some preparations.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
About this regional connection
Hunan: In Xiangxi, sour preserved foods are part of local Miao and Tujia food traditions. Cornmeal-coated sour pork is cooked before serving and differs from fresh pork steamed in rice powder.
Ask if they have it first
请问你们有湘西酸肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A different kind of sour flavor
In Xiangxi, sour preserved foods are part of local Miao and Tujia food traditions. Cornmeal-coated sour pork is cooked before serving and differs from fresh pork steamed in rice powder.