Ha Giang Smoked Ham

This is a traditional food of the minor community in Ha Giang, Vietnam. Unlike western smoked pork, which is often cooked using machinery, the smoked meat in Ha Giang is prepared by hanging it above an open fire to absorb the smoke flavors naturally. The preparation process prior to smoking is intricate and demands the expertise of skilled chefs. Once the pig is slaughtered, the meat is cut into small pieces. These pieces are then seasoned with salt, mixed with alcohol and water derived from a special type of forest leaf unique to the region. The marinated meat is placed in a sealed container to cure for 3-4 days. After curing, the meat is rinsed in hot water and dried before being placed over the flame. The heat and smoke cause the meat to contract while rendering the fat, resulting in a firmer texture.

Smoked pork in Ha Giang can be incorporated into various delicious dishes. It can be stir-fried with ginger or assorted vegetables, although it is particularly delightful when prepared with forest leaves or soybean sprouts.
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