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Meat from Taiwan
Siraw is the salted pork of the Amis people of eastern Taiwan. Pork pieces are rubbed and kneaded with salt, sealed in a jar and left to cure; some makers drain and resalt it over months, and some add millet wine or cooked rice for a sour note. It is usually cooked before eating.
A short entry: the sources we found record only what is said here about Siraw itself.
| pork pieces | |
| salt (about 12% in a Hualien DARES study); optional millet wine | |
| cooked or glutinous rice | |
| Starter | spontaneous |
What changes: Salt is rubbed and kneaded into the pork
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
Siraw is the salted pork of the Amis people of eastern Taiwan. Pork pieces are rubbed and kneaded with salt, sealed in a jar and left to cure; some makers drain and resalt it over months, and some add millet wine or cooked rice for a sour note. It is usually cooked before eating.
Siraw is mainly a heavy salt cure in a sealed jar; only the rice or millet-wine versions get a lactic sour note. Rice-packed meat ferments such as naem sour within days.
Home-salted raw meat sealed in a jar is a botulism risk. Taiwan's health authority advises against curing raw meat at home or making sealed low-acid foods (pH 4.6 or above), and advises heating such foods before eating. WHO says boiling destroys the toxin, for example over 85 °C at the core for 5 minutes or longer, while the spores survive heat.
Every number is labelled with how it is known. How this atlas is made
