5-spice vinegar

I had something similar in Chinatown in Bangkok, and I couldn't stop thinking about how much of an impact it had on our meal. It was a slow-cooked pork, very fatty, and the vinegar served with it cut right through the heaviness of the meat. Every bite melts in your mouth with the fat of the juicy pork meat and added spiced vinegar, making this dish one I'll never forget. This dish alone is worth going back to Bangkok!

Meanwhile, let's try recreating this vinegar, as it goes well with any meat or salads.

RECIPE

Ingredients 

40g rainbow Thai chilies

5g of ginger, 5g of garlic (one clove)

Chinese 5-spice mix: 5 cloves, 3 star anise, 1/2 tsp fennel seeds, one piece cinnamon bark, 1 tsp Sichuan peppercorns (or black peppercorns)

1/4 tsp pink Himalayan salt

700ml organic apple cider vinegar

Instructions 

• Get all the ingredients ready, add them to a jar, pour the vinegar, shake well, and wait!

• Let the jar sit at room temperature for five days, and shake daily to make sure that the flavors combine; 

• Use as a dipping sauce for meats or add to marinades and salad dressings. 

Enjoy!

GUT TERRAPIA COOKBOOK

You can find more fermented foods and condiment recipes in my new cookbook.

Check it out on Amazon.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana