The fermented pork specialty from the border region of Nghe An sees a surge in orders during Tet (Lunar New Year).

When talking about the cuisine of the border region of Que Phong, one cannot overlook this dish.sour meatIts renowned reputation has built its brand over the years.

In the culture of the Thai ethnic group in Nghe An, sour meat (chín xôi) is a famous delicacy made from fresh raw meat, such as pork or beef; nowadays, mainly clean pork is used. This meat is subtly mixed with forest leaves and spices, creating a unique culinary style characteristic of the mountainous region.

In 2022, fermented pork was officially recognized as a delicacy.OCOP products of Que Phong districtThis has led to greater recognition in markets both within and outside the province, creating opportunities for producers to expand their markets and promote their products.

Visiting the fermented pork production facility of Ms. Pham Thi Hoai in Kim Son town, Que Phong district, during the twelfth lunar month, we saw the production area filled with packaging materials, boxes, bamboo tubes, etc., ready for packaging and export to various provinces and cities.

Taking a break after slicing the meat, Ms. Hoai shared: "After receiving OCOP product certification, fermented pork has become increasingly popular in the market. The number of orders has increased, so we have to work overtime to serve our customers."

“The main ingredient of fermented pork is pork, and we have to find and buy good, clean cuts of meat that are carefully selected, such as pork loin and pork shoulder… This year, due to the impact of African swine fever, the supply of raw materials is more difficult, so we only import from facilities that meet standards and from areas where the disease has not appeared to ensure safety…,” Ms. Hoai said.

Making this specialty dish, fermented pork, involves many steps. After the pork is brought in, it is cleaned, cut into small, even pieces, then marinated with spices and mixed with roasted rice powder. This powder is usually made from finely ground roasted rice, giving it a fragrant aroma and an attractive golden color. After this step, the meat and powder are placed in bamboo tubes and containers to prepare for the fermentation process. It is usually ready to be enjoyed after 3-4 days.

Mr. Luong Chi Bao, a producer of fermented pork in Que Phong district, said that the authentic taste of fermented pork must be "just right." He explained that after being fermented and aged for 4-5 days, the pork develops a natural sour taste and aroma. For an even better flavor, it should be eaten with condiments such as fig leaves, banyan leaves, Centella asiatica, and other herbs, dipped in chili sauce or diluted fish sauce. In the chilly weather of late year, enjoying fermented pork with a warm glass of wine is a delightful experience for everyone.

Currently, fermented pork is packaged in two types: one in plastic containers with a shelf life of 60 days, and the other in bamboo tubes, often used as a gift, with a shelf life of 30 days.

With its attractive packaging, rich traditional flavor, and affordable price, fermented pork is often chosen as a gift during Tet (Lunar New Year). Due to the number of orders increasing threefold during Tet compared to normal days, fermented pork production facilities are currently hiring more people to meet the demand.

During the discussion, Mr. Phan Trong Dung, Head of the Agriculture and Rural Development Department of Que Phong district, stated that Que Phong district has four OCOP products, with golden flower tea and fermented pork being the main products, which have established a reputation and brand in the market.

In the coming time, the district will strengthen the organization of programs to connect and introduce this specialty product, bringing it into the supermarket system to not only increase income for those involved in the trade but also contribute to promoting the image of the Que Phong border region to friends near and far throughout the country.