Preserved Pork (Pinongian)

Pinongian is one of the traditional foods that have been handed down from generation to generation of KadazanDusun people. This is the best way to store food for longer lasting, especially in the days before there are refrigerator. In that time, when they got more result in their hunting or fishing, they need to preserve it for not to become stale and rotten.

The preservative used is the Flesh of the seeds from the tree Pangium edule or known locally as Pangi (called buah keluak or kepayang in Malay). It widely grows in the forest. The preservative quality of the seed is very potent (contain hydrogen cyanide) that eating it raw can induce nausea, vomiting and even death. The fresh pangi need to soak for a few days and then smoke-dry before can use it flesh as preservative.

Actually Pinongian is different from Bosou even though both been through fermentation process. The difference is, bosou being preserved to get it sourish taste while pinongian preserved in order to make the meat or fish will last longer. Bosou can be eaten directly after the fermentation, while pinongian must be cooked before serving, even after preserved within a period of time.

Here I would like to show you how to make pinongian. This time I used the pork skin and some pork lard. However you can follow the same method if you want to preserve fish or other meat.

Ingredients:

• 1kg skin and pork lard
• 10-15 pangi

Step 1:

Pound pangi flesh into coarse powder

Step 2:

Clean, cut and drain the skin and pork lard

Step 3:

Sprinkle the pangi over the meat

Step 4:

Mix until well combined

Step 5:

Store in airtight bottle, container or jar

 ***We will see the results within 2 -4 weeks. More fragrant and more delicious if preserved for a longer period***