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| The meat from this spit roasted pig is highly prized by ethnic minorities in the highlands - Photo: Thuc Nu |
The mountain pigs of the Ba Na and Gai Rai ethnic groups are allowed to wander around the farms and hillsides. The pigs forage for their own food eating vegetables, fruit and beans. Therefore, their meat is very lean. They normally weigh from 5 to 15kg.
After killing the pig, it is hung and washed, then rubbed with towels or paper. After it is dry it is stuffed with lemon grass, garlic and galingale mixed with spices.
A bamboo stick is then stabbed through the pig’s mouth to its tail so it can be turned over the hot coals. While it is grilled, they pour honey and spices on it. Grill mountainous pork is often served with many kinds of aromatic vegetables together with banana, cucumber, star apple and soya sauce.
It is best enjoyed with ruou can (wine drunk from a jar through bamboo pipes) to enjoy the taste of the highlands.
The dish is served at restaurants in the highlands cities of Pleiku and Buon Ma Thuot. A mountain pig is often priced from VND900,000 to VND120,000 and each kilogram costs about VND120,000.
