Roasted pork, irresistible delicious specialty of Duong Lam ancient village

Duong Lam ancient village has long been a popular day trip destination in Hanoi. Coming to this ancient village, you will be able to relive your childhood or understand more about the old Northern villages with well-preserved banyan trees, wells and communal courtyards. In addition, hundreds of years old houses built of laterite are also a feature that makes many people fascinated in Duong Lam.

But going out, no matter how beautiful the scenery, will be incomplete if the food is less interesting. Fortunately, Duong Lam cuisine is quite rich, of which the most famous is roasted pork – a unique and unique dish of this ancient village.

Processing a batch of roast beef usually takes up to 6 hours.

Roasted pork is made from pork, specifically pork belly, but the processing method requires a lot of special attention from choosing meat, marinating to grilling. Specifically, the meat for roasting must be fresh bacon, with thick skin, and also need delicious fish sauce, pepper and guava leaves. It is known that to make a batch of roasted pork, Duong Lam people need to cook for up to 6 hours, so if you want to eat, you should usually ask someone to order in advance.

Duong Lam’s roast pork dish is very well prepared.

The reason is called roast pork because the meat after marinating will be wrapped around a bamboo stick and then grilled on fire. But why does Duong Lam roast meat take 6 hours? According to the explanation of skilled people, because the roasting alone takes 3 to 5 hours, divided into several stages, corresponding to the height of the meat blow with the fire. Specifically, first let the meat blow about half a meter from the fire for 1 hour, then lower the bar 30cm above the fire and bake for about 2.5 hours, then lower the hour to 10cm and bake until crispy. During that process, there must always be someone watching the meat, turning it over and over again to have a delicious piece of meat.

Roasted pork belly has its own unique guava leaf flavor.

Because of the elaborate processing of Duong Lam roasted meat, the result is well worth it. The piece of meat is sweet, rich, not dry, and has a characteristic aroma of guava leaves. Not to mention the crispy skin, the mouth is extremely delicious. That’s when I saw a delicious piece of food, even though I had to wait, the result was well worth it. So, if you have a chance to visit Duong Lam, don’t forget to try this dish.

Đăng bởi: Hà Như Đạt