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Smoked pork is a traditional dish of some highland ethnic groups in general and Pu Na people in particular. Smoked pork can not always be done, can be done in any season, but smoked meat has a season and must be done in the right season, because if done out of season, the meat will go rancid. The best season for smoked meats is winter.
When the pig is finished slaughtering, the pig is pulled apart and then rinsed with water to clean the pig’s intestines, leaving no blood remaining on the meat. Then take a knife along the pork ribs into long pieces. One for each rib.
The pieces of meat that are stretched out before marinating should not be soaked in water and marinated as soon as the meat is still hot. Flavors and seasonings for marinating meat include: Dry-roasted sea salt; Dried chili peppers; Dried cardamom, toasted; Wild pepper “Lac cheo”; Mac Khen fruit is dried, all must be pounded.
When finished marinating, put it in a large pan or wooden crate to marinate for 5 to 7 days before taking it out to hang on the attic of the kitchen to dry. Dry until the meat is really dry and the fat starts to flow down.
Source: Collected internet.
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