This is a traditional food of the minor community in Ha Giang. Unlike the western smoked pork that is cooked by machinery, the smoked meat in Ha Giang is cooked by putting it on top of a fire to absorb the smoke. The preparation before smoking the meat is complex and requires skillful chefs. After the pig is killed, its meat is cut into many small pieces.

 

 

The meat pieces are then salted, mixed with alcohol and water from a special type of leaf from the forest. The marinated meat is put in a sealed pan for 3-4 days. Then the meat is cleaned again by hot water and dried before putting on the top of the pot. The heat from the fire and smoke make the meat shrink and the fat to melt, so that the pork becomes more stiff.

 

Smoked pork in Ha Giang can be used to make many delicious dishes. It can be fried with ginger or other vegetables, but it is best to fry with forest leaves or soybean sprouts.

Start planning your tailor-made Vietnam tour by contacting one of our specialists…

Leave a Reply

Your email address will not be published

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You might also like

Vietnam Food

What Vietnamese have for breakfast?

Best of Vietnam
Vietnam Food

Top 10 Bizarre Foods in Vietnam

Beautiful Vietnam
Beautiful Vietnam
Vietnam Food