hɪstˈɔːɹɪkli, bᵻfˌoːɹ ɹᵻfɹˌɪdʒɚɹˈeɪʃən, ðə pˈoːɹk wʌz fɜːmˈɛntᵻd ɪn ɹˈɛd tʃˈɪli ɪn ɐ kɹˈɑːk jˈuːzɪŋ lˈæktəbˌæsɪləs bæktˈɪɹiə kˈʌltʃɚz.
Historically, before refrigeration, the pork was fermented in red chile in a crock using lactobacillus bacteria cultures.