Armpit pork, an unforgettable specialty of Lao Cai

Lao Cai is famous for many delicious and unique dishes, one of which is made from armpit pork, an unforgettable specialty of Lao Cai.

The armpit pig (or Muong Sapa pig, badger pig, small pig, or rì pig) is a cross between wild boar and Muong pig. The specialty of Lao Cai armpit pig is raised by the mountain people in a free-range manner, weighing only about 10 kg, small.

At the markets in the highlands of Lao Cai, it is easy to see the image of local people selling small pigs that do not weigh much (under 20kg), so people can put them in baskets, carry them by hand, or even carry them under their arms for convenience. The name "underarm" pig probably comes from that.

Piglet, a specialty in Lao Cai.

Raising "underarm" pigs is quite simple. Usually, after the mother pig gives birth to piglets, they are left to roam freely in the rain and sun, without a barn or care. The pigs have to find their own food from wild tubers in the garden, forest... and are occasionally fed corn and cassava. Having to adapt to the living environment early, "underarm" pigs have very good resistance and live as healthy as wild animals.

Each "underarm" pig is usually raised for about a year or so. In places with good living conditions, the pigs grow quickly, but only about 20kg, otherwise only about 10kg.

Restaurants and people in Lao Cai city and some neighboring provinces often come to buy. Recently, due to people's wariness of pigs raised in cages, "underarm" pigs are consumed strongly, the price of each kilogram of live pigs at the markets often fluctuates from 100 - 120 thousand VND. With the amount of money spent not too high, and being able to buy "clean" and quality pigs, more and more people come to the highland markets to buy, even tourists .

Armpit pork is a famous specialty in Lao Cai.

How to make armpit pork: The armpit pork is shaved clean and gutted. Then the locals use lemon to remove all the dirt stuck to the hair follicles, wash it clean, and burn it with straw or use sugarcane bagasse for fragrance.

There are many different ways to prepare “underarm” pigs: pork belly and rump meat are used for steaming; meat from the shoulder up is used for grilling; head meat and belly meat are used to make fake dog meat; the bones are then simmered to make soup. The most delicious dish is the dish of stuffed intestines and belly meat with ribs steamed, dipped in crushed nòi leaves mixed with senn seeds or doi seeds, green chili. The slightly sour, astringent taste and aroma of doi seeds and lemon leaves when eaten with pork belly will also have a special flavor.

According to the experience of the Dao and Mong people, the "underarm" pig has firm and delicious meat, especially without a bad smell, it must be the male "underarm" pig that has been castrated since young or has never given birth.

The “underarm” pig of the Lao Cai ethnic group is very fragrant, firm, lean and especially safe for users. And if you have the opportunity to sit and enjoy this specialty dish with the Lao Cai ethnic group, it will definitely leave many unforgettable impressions.

Those who have once enjoyed the dish "capped armpit" pig will surely remember it forever.

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