Related post: Specialty of Duong Lam ancient village
It is about 46 Km from Center of Hanoi, Duong Lam ancient village is a famous destination for grew up two kings: Ngo Quyen King and Phung Hung king. Nowadays, Duong Lam still preserves the traditional structure and architecture with the ancient houses, temple, pagoda, village gate and so on. Visiting this ancient village, tourists not only have chance to admire the beauty of and ancient and authentic Vietnamese village but also enjoy the peaceful of the countryside and escape from the bustle and noise of the city.
For the culinary, Duong Lam ancient village has many specialties that are very delicious and nutritious. One of them is “Thit quay don” (the Roasted pork with the stick). This specialty of Duong Lam is not only famous for its distinct taste but also by means of sophisticated and unique processing. Each 1 kg bacon needs 6 hours or more to make a delicious “Roasted pork with the stick” that attracts any diner.
Making “Roasted pork with the stick” is a memorable experience for each guest who joining in. The indispensable ingredient in this dish of course is the pork. But how is good pork for the roasted pork with the stick? The good pork should be fresh and have a thick skin, the lean and fat are interleaving. The usually chosen part is bacon. The marinated step is also very important. There are some popular spices: salt, seasoning, pepper, fresh onion, basil, honey. The spice that makes the difference for this dish is Guava leave. The browses are chopped to marinate with the pork and the older ones are used to line in the meat before roasting. After marinating, the meat is rolled and tired thickly round the bamboo stick that be lined by banana and guava leave.
Firstly, the meat is put about a half meter above the fire. The chef will rotate the stick regularly about 1 hour. When the meat becomes pale, the chef will put it lower, about 30 cm above the fire and still rotate the stick. After about 2.5 hours, the chef will spread the honey on the meat. The honey will make the fragrant for the meat, and the skin will be more brittle. After spread honey, the chef will put it lower, about 10 cm above the fire, and rotate about 2.5 hours more to finish the roasting process.
The meat is removed from the stick and cut up about 1 to 2 cm. Roasted pork with stick is served with Duong Lam soybean sauce (an other specialty of Duong Lam ancient village) or salt with lemon. The pork has a brittle skin outside, and the soft and sweet meat inside, harmonized with the fragrant of honey and guava leaf. It attracts any diner from the first sight.
If having chance to visit Duong Lam ancient village, remember to enjoy “Roasted pork with stick”. It would be a memorable taste for an unforgettable to the countryside of Vietnam.