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.

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Tommy Ngo

Tommy Ngo was born as a child of Home of Traditional Folk Music of graceful Vietnam. Besides a common role of a master of IT and professional blogger, Tommy also has a passion with traveling and discovering as deep as possible the beauty and culture of the S-shaped country.

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