{"id":14342,"date":"2022-04-05T11:35:45","date_gmt":"2022-04-05T04:35:45","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/thit-lon-hun-khoi-lai-chau\/"},"modified":"2022-04-05T11:39:19","modified_gmt":"2022-04-05T04:39:19","slug":"thit-lon-hun-khoi-lai-chau","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/thit-lon-hun-khoi-lai-chau\/","title":{"rendered":"Smoked Pork \u2013 Lai Chau"},"content":{"rendered":"\n\n\n
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Smoked pork is a traditional dish of some highland ethnic groups in general and Pu Na people in particular. <\/font>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. <\/font>The best season for smoked meats is winter.<\/font><\/font><\/p>\n

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. <\/font>Then take a knife along the pork ribs into long pieces. <\/font>One for each rib.<\/font><\/font><\/p>\n

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. <\/font>Flavors and seasonings for marinating meat include: Dry-roasted sea salt; <\/font>Dried chili peppers; <\/font>Dried cardamom, toasted; <\/font>Wild pepper “Lac cheo”; <\/font>Mac Khen fruit is dried, all must be pounded.<\/font><\/font><\/p>\n

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. <\/font>Dry until the meat is really dry and the fat starts to flow down.<\/font><\/font><\/p>\n

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