The famous specialty of Lao Cai, once known by few people, is now strangely popular with tourists, 180,000/kg
Phuong Loan (39 years old) – the owner of a famous restaurant in Sa Pa said: “Pigs with armpits were “born” from the backward breeding habits of ethnic minorities in Lao Cai such as: Dao, Thai, Mong… But in fact, they are a typical traditional pig breed crossed between wild boar and Muong pig and the maintenance is quite simple.
Usually after the mother pig gives birth to the piglets, they are left free to let rain and shine, no barn, no care. They have to make their own food from wild tubers in the garden, in the forest… sometimes they are fed corn and cassava.”
Axillary pig is a typical pig breed traditionally crossed between wild boar and Muong pig.
Lao Cai armpit pigs are sold a lot in highland markets such as Bac Ha, Sin Cheng, Muong Hum… Then, pigs weighing no more than 20kg are put in bags and then carried by hand, even under armpits for children. convenient and the name pig armpit was derived from there.
“Due to being raised freely in the forest, pigs can run very fast with their armpits. Therefore, it is quite difficult to catch them. In terms of meat quality, armpit pig gives firm and delicious meat, lots of lean meat, especially without any problems. They are extremely safe for consumers. Therefore, their price is quite high, about 180,000 VND / kg of jaws, while pork has a higher price,” said Phuong Loan.
Lao Cai armpit pigs are sold a lot in highland markets such as Bac Ha, Sin Cheng, and Muong Hum.
Pigs with armpits after being captured will be shaved cleanly and pecked in the style of evisceration. To keep the pig’s skin clean, use lemon to remove all dirt from the hair follicles, then wash it, let it dry, rub the water and smother it with straw or bagasse for fragrance. Stir the fire until the pork skin turns yellow, then scrub it again with lemon, then filter the meat to process into dishes.
From pig under arm, people in Lao Cai have processed into many different dishes such as: pork belly, butt meat used for steaming; meat from the shoulder upwards can be grilled; minced meat, cooked with fake civet; filtered bones and then simmered to make soup. The most delicious dish is the pork belly and pork belly, which also includes steamed ribs, dipped in crushed coriander leaves, mixed with shovel or doi seeds, and green chili.
From pig under armpit, people in Lao Cai have processed into many different dishes.
“The tourists who come to my restaurant mostly order the steamed pork belly and pork belly and ribs. This dish has a slightly sour, acrid and fragrant taste of doi seeds, but the more you eat it, the more you feel the sweet and fragrant taste of pig armpits. In addition, the dishes made from pig underarms are also loved and enjoyed by diners,” said Phuong Loan.
at Blogtuan.info – Source: Eva.vn – Read the original article here