Ingredients:
- 3-5 pieces (500 grams) bisugo, guts removed but scales left intact
- 1 teaspoon rock salt
- ½ cup diced pork fat
- 6 cloves garlic, smashed, skin removed
- 1 piece thumb-sized ginger, sliced and pounded
- 1 medium onion, sliced
- 1 teaspoon whole peppercorns
- 1/2 cup vinegar
- 1/2 cup water
- 3 pieces finger chilies
- Fish sauce, to taste
Optional
- 5 pieces kamias