This process involves cutting pork (usually belly or shoulder cuts) into pieces, marinating them with traditional spices like salt, galangal, fermented rice, and various local seasonings. Key ingredients include ginger, galangal, dried chili, pepper, sweet powder, and salt.
After being marinated for 3-4 hours, the pork pieces are skewered on bamboo sticks and hung above the kitchen fire. The meat is then slowly smoked using the heat and smoke from the fire. Some even use sugarcane residue for additional aroma. Over weeks, the meat gradually cooks and absorbs the smoky flavor, resulting in a finished product that is naturally brown-black, fragrant, and rich in spices. The lean meat is tender, while the fatty portions remain flavorful and non-greasy, making it versatile for various dishes.
A key secret to its unique taste lies in the natural diet of free-range pigs raised in the region, yielding firm, sweet, and aromatic meat.
To enjoy, the smoked pork can be reheated using a microwave or steamed. Traditionally, locals wrap it in banana leaves and bury it in hot ash to soften and warm the meat before shredding it into strips.
Popular dishes made from smoked pork include stir-fries with ginger, bamboo shoots, or bitter greens. These dishes offer a distinct culinary experience with crispy skin, translucent fat, and deeply flavorful meat.
Nguyen Thanh Hieu
