3 Dishes Of Bacon Mentioned Are Cravings
Each region has a different way of processing sour meat, depending on the taste, making its own specialties, making anyone who has tried it once will remember.From the familiar pork and spices, people in Phu Tho Hoa Binh and Quang Nam have prepared a sour pork dish that attracts customers from all directions. Phu Tho sour meat is one of the famous specialties of Thanh Son, Phu Tho. The characteristic of this sour meat dish is to use fresh badger pork, marinated in the rice hearing to ripen naturally, so it has a delicious and sour taste. Due to being naturally grazed and raised entirely by mountain products The forest is like fruits and vegetables, so the pork badger is very firm, delicious and sweet
After being covered with guava leaves, cork is placed upside down on fresh streams for 2-3 days to ferment, giving rise to a typical aroma of mountains and water. Phu Tho sour meats are often served with rice paper, fig leaves, guava leaves, clover leaves ... and dotted with chili and pepper sauce. With a simpler and more delicious way of cooking, when a little more wine is sipped, sour meat is very popular on the table and bought as a gift every time you set foot on the ground. Phu Tho sour meat is a pickled and sour pork dish of Muong people in Hoa Binh, often used in festivals, festivals, weddings and welcome guests to come to the house
However, when tasting it, it is easy to recognize the unique taste of the sour meat mixed in the leaf flavor. The sour meats of Hoa Binh people are made from bacon of pigs that are let loose for a long time. After slicing, the meat is marinated with salt and crushed dried galangal, then mixed with rice wine and crushed forest leaven so that it is really absorbed. But sour meat would not be complete without hearing, made from dry roasted rice and crushed. Instead of bamboo tubes, a banana leaf lining is used to brew the sour meat. For every layer of roasted rice, crushed and mixed with salt, to a layer of meat marinated with ingredients until it is full, then press it and put it on the stove to cook for one to two weeks. The difference of this specialty is that in addition to the natural fermented sour taste, the sweet aroma of hearing and meat, there is also a sticky taste of the skin. The sour meat is also eaten with jackfruit leaves and betel, which does not create a sweet and salty taste.
Zrúa - pickled pork in Quang Nam This is a folk dish of the Co Tu people living for a long time in the range. Truong Son. Like the pickled pork dish in Hoa Binh, zrúa is an indispensable dish on the Tet tray of Co Tu compatriots as well as for relatives and guests. Before the meat is salted and sour in a jar or soup, the people of Co Tu often dry and crush spices such as cinnamon, forest pepper (amat), mountain galangal (prí), salt. Co Tu people use rice or hearing corn to ferment meat. Therefore, when brewing, each layer of meat here people spread a layer of hearing or rice and then hang it on the kitchen truss for about 7-10 days .After finishing, the meat is very pink in color, not changed for a long time. color, can be eaten immediately or processed according to preferences.
The Co Tu people like to eat grilled zrúa, accompanied by wild vegetables. Also the fermented sour taste is easy to eat, zrúa is especially appealing with the spicy taste of chili and galangal and the aroma of cinnamon. If you taste it once, you will certainly not forget the delicious and sour taste of Truong Son mountain specialties. Photo: dulichkinhdo Hoa Binh salted pork meat. Photo: dacsantaybacHuy zrúa of the Co Tu people in Quang Nam. Photo: cadn. . Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín
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