Smoked Pork

The dish is sure to provide tourists with an impressive and unforgettable experience through its rustic and delicious taste.

The cooking process is relatively simple, but it requires patience. In 2025, free-range pork, known for its firm, juicy, and lean qualities akin to wild pork, is typically sourced from local farms practicing sustainable methods. The pork is sliced into large slabs and hung up in ventilated attics.
Photo: dantocquan.com

After a considerable period, the pork is drained and develops a rich brown color from the kitchen smoke. It is then boiled in warm water until fully cooked. Following that, it is sliced into thin pieces and displayed on banana leaves, allowing the leaf's natural flavor to complement the boiled pork beautifully. The dish is typically served with roasted salt and ground "doi" seeds, an essential spice in local cuisine, derived from a forest tree and offering a spiciness more intense than that of pepper. When enjoyed, one can expect to savor the sweet notes of the pork, the satisfying crunch of the pork skin, the delicate fragrance of the banana leaves, the saltiness of the roasted salt, and the robust heat of the "doi" seeds. It's truly a remarkable culinary experience!

P.S.: For those interested in exploring other dishes made from free-range pork in Hoa Binh, fermented pork featuring a harmonious blend of sourness, sweetness, and aroma is an excellent option. It is prepared using a method similar to "nem chua," encompassing the region's culinary traditions.