Smoked Black Pork

In addition, the smoked black pork dish is also one of the indispensable specialties in the New Year of the people of the highland Si Ma Cai

In addition, the smoked black pork dish is also one of the indispensable specialties in the New Year of the people of the highland Si Ma Cai near Sapa Vietnam. To process smoked black pork, people choose pork belly, not too lean, not too fat. Then wash the meat, cut it into long pieces, then marinate and marinate with spices. The seasoning is usually garlic, chili, salt and a little wine to make the meat more fragrant, more tender and to last longer. After marinating, the meat is placed on the stove.

The warmth of the fire, the aroma of smoke mingled with the meat, the meat became firm and delicious. People often hang half a year or a year, the smoked meat hardens, the fat is clear and can be processed and enjoyed. Delicious smoked meat prepared, served with sauerkraut and a cup of spicy corn wine is wonderful. Smoked meat can be stored for a long time, the taste is not lost. Leaving an unforgettable impression on visitors when enjoying for the first time coming to Si Ma Cai near Sapa Vietnam.

Lao Cai Provincial People’s Committee has issued a decision allowing the Si Ma Cai Farmers’ Association to use the place name “Si Ma Cai” to register for the protection of the collective trademark “Si Ma Cai smoked black pork”. Si Ma Cai smoked black pork has a brand, which is a specialty that attracts tourists coming to Si Ma Cai near Sapa Vietnam.

To learn more about Sapa Vietnam, please contact with Nobletours.net./.

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