Smoked pork - TYPICAL DISH OF NORTHWEST highlanders

Smoked pork is a traditional food of some highland peoples in general and people in particular Na Pu. Smoked pork is not always done, season well done which made smoked meat with seasonal seasons and do it right, because if you do off-season will become rancid meat. Season best smoked meat is the most delicious winter.
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Therefore, the Na Pu smoked meat pig festival surgery is usually just made. Once upon a time, the people living Na Pu is mountainous, transportation difficulties. The exchange of goods in general and in particular food item encountered many obstacles, so food brought from other places virtually none. So every family to fend for their food source is primary. So the annual pig food festival surgery usually eat all year to win. So every animal is a pig preparation for surgery to Tet. Pet pig breeding several new 3-year operation, the operation to a lifting heavy pigs, a quintal and a half, even with a baby that weighed up to two quintals. Crowded house also operated two braided pig.
lard festival people salting, cardamom, pepper forest, then to hang upstairs kitchen when dry smoked take-away food year-round win.
When the operation is finished pig, pig people brake off, then grab the heart flush wash pigs, not too detailed to also stick to the meat. Then under the knife along the ribs of pork into pieces long. Every rib a piece. The pieces of meat marinated wide before not stick chilled water and as soon as the meat is hot. The chilled to the pan or bucket to timber to marinate for 5 to 7 days spent drying hanging upstairs kitchen. See drying until the meat begins to dry and melt down fat is.
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When drying meat by drying it is often the wood, but it is best to dry bagasse drying. Bagasse drying fragrant meat eating separately.
Once the meat has been dried to have some way of cooking is as follows:
The first is to cut the meat snack instead of people, taking regular meat stick and bring it to the skin thui to cockle meat, yellowish component packaging and new hot water wash thoroughly, add cooked and brought food out status. And a second processing after washed and chopped meat and bring through the fire pole until the fat begins to flow, then scoop out the disk to eat. And a third is processed and fried minced meat mixed with galangal or fried bamboo shoots with cardamom manng the food is great.


[i] Source: Lo Van Chien [/ i]