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Home Cooking

Traditional Cantonese home-cook dish: 'Steamed semi-fatty pork slices with salt fermented shrimp paste'

Charles Yu | Mar 24, 202001:36 PM     2

Staying at home and practicing social-distancing gave me an excuse to open up my special jar of artisanal, salt fermented wild shrimp paste from Tai-O, Hong Kong. Use it to make this traditional, salty and savory, ultra-flavorful Cantonese home-cook dish - 'Steamed semi-fat pork slices with fermented shrimp paste and ginger strands'.

Like most dishes involving fermented ingredients, the resulting product exudes pungent yet super-aromatic flavor....definitely an acquired taste. ( not unlike Fried Stinky Tofu! ).

But to me?!.....soooooo darn good!! Can eat three bowls of rice with it! Ha!

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