here are the (three on the foreground) condiments that I used in addition to a bit of salt; the bottle in the middle has been in the fridge for 18 years! this is one prime example how important is soy bean in Asian cuisines
like a lot of grandma's I never cook with recipe - all instinct and experience, and by taste and improvisation
I used my finger to smash the while soy beans into a paste. They were from the middle bottle that is 18 years past the "shelf life".
I sliced the pork butt into strips to facilitate the marinate to work into the meat; I left it in the fridge for about 2 days (1 day minimum)
Then I smoked in a propane smoker for about 2 hours at medium-low heat.
I used no food colouring; the redness is from the smoking process and the natural colour of the fermented red bean curd
I don't eat that much but I like to use them as cooking ingredient; almost like tasso
Here are some meals that I use them as topping or ingredient.