Unlike western smoked pork that is cooked with 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 pieces are then salted, and 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 with 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 melt, so the pork becomes firm.
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 it with forest leaves or soybean sprouts.
