Cao Bang roasted pork was awarded gold medal in “Processing traditional dishes†contest organized by The Viet Nam Administration of Tourism in 2002 in Ha Noi.
The roasted pig is often weight from four to six kilograms. After
preliminary treatment, they use special paper to dry up the pig as
cleaning by water make the pork flabby. Sweet Mac leaf, spices are
stuffed in pig belly then stitched, roasted in charcoal stove. Being
roasted, spreading honey and spices on pig for brittle skin and no
cracks. People can use metal stick pricking into the pork, it is cooked
as dark water comes out. Delicious roasted pork, which is done to a
turn, has yellow chrome, brittle skin, and fragrant taste. It is eaten
with special processed fish sauce.
