The Northwest is famous for many specialties such as the kitchen buffalo meat, the late horse Bac Ha, pork armpit, Muong Khuong chili sauce, cat cider … but the most famous is smoked ribs and mostly in the corner of the kitchen. every family here has their presence.
Northwestern ribs sausage is a delicious dish made by ethnic people all year round. The special feature of the dish is based on the typical spices of the high mountains such as cocoon seeds, ginger, guava seeds and the effort that the workers put in to soup the fire and smoke for beautiful dishes in form. delicious enough, medium range.
Pork, baby heart – The main ingredient that makes delicious smoked ribs
To make delicious smoked ribs, the highest standard is to use black pork raised in the village for processing. Pork must choose the best part of the pig, shoulder meat or rump meat has equal leanness and fat.
Seeds caught in cocoons – Soul of smoked ribs
The soul of this dish is the seed of the forest cocoon. Roasted kudat has a very strong aroma, stimulating the taste buds and aroma more strongly than pepper. Without this spice, it is impossible to create the different flavor of Northwestern ribs sausages compared to other types of ribs.
Meticulous processing
Pork ribs are processed very meticulously by people in the Northwest. The meat is chopped, minced and marinated with spices: roasted and chopped cocoon, pureed garlic, ginger juice, salt, white wine, honey, wait until well absorbed. The quality of the dish is decisive in the way the seasoning, seasoning just enough. If you add many spices, the ribs will be black. Then, the meat is stuffed into the cleaned preterm. The stuffing must be very tight, let the ribs round evenly and stretch the ball. Take the rope to divide the ribs into 20-30cm segments.
When you eat the pork ribs, you will see the rich salty taste of the salt, the sharp sour taste due to natural fermentation from the drying process, the strong aroma of wine and cocoon seeds. All harmonious, round characteristic taste without adding or removing.
Smoked – An important step in making finished products eye-catching and long-lasting
After completing the above stage, the worker takes the sausage to dry in the sun for about 3-4 days before hanging it up in the kitchen. In the following days, always keep the charcoal fire in the kitchen, add bagasse peel to make the ribs smoked with sweet aroma. Hong until the skin and pork ribs are tightened and turn dark red mixed with golden streaks of fatty meat. And if kept hanging upstairs in the kitchen, the ribs can be preserved year round.
The ribs in Yen Bai are often smoked very carefully. The shell is hunting, dark, crunchy and smokes of kitchen smoke. When eating, you will see a both strange and familiar fragrance, which is the smell of bagasse smoked with firewood.
Lao Cai sausage usually has a bright pink, soft outer shell, is larger in size than Yen Bai sausage and is slightly more fatty.
Ribs are processed into many delicious dishes
When eating sausages, you only need to wash the smoke from the ribs and then you can bring them to grill on the stove of embers or deep-fried, sliced thinly with chili sauce, chili salt, eaten without or with herbs.
In addition to the most popular way of frying up, pork chops also have a multitude of other ways of processing: steaming, boiling, baking, sautéed with greens, garlic … are attractive.
Currently, the specialties of the Northwest highland sausage have been more or less commercialized due to market demand, it is not difficult to find and buy them in supermarkets and shops in the lowlands. However, if you want to enjoy the best food, let’s come to the Northwest once!
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