In the heart of Yunnan, where the winters are chilly and the air is filled with the enchanting aroma of smoked bacon, a culinary tradition is born. At the core of this tradition lies the exquisite art of smoking and curing pork, turning the humble pig belly into a translucent, glossy masterpiece that tantalizes the senses.
After the village pig slaughter, the pork belly is carefully selected and cut into strips, marinated with a blend of seasonings, and then slowly smoked over a low fire infused with the fragrant mugwort. The result is a delicacy that seems almost too good to be true – a glossy, translucent pork belly that emits a mesmerizing aroma, capturing the essence of winter in every bite.
But the culinary journey does not end there. The pig head and trotters are transformed into the famed “Yunnan red meat” – a dish that may not be visually appealing but is equally delicious when steamed. And let’s not forget the stuffed intestines, a true delight for those who appreciate the unique taste and texture of offal.
As another pig slaughter season comes to a close, we are left with a stockpile of cured meats that will last us throughout the year, a testament to the artistry and dedication of the Yunnan cooks. Join me, Dianxi Xiaoge, a Yunnan native, as I take you on a culinary adventure through the flavors and traditions of my homeland. Stay tuned for more delicious recipes and heartwarming stories, and may you always have a happy life filled with tasty food.
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Video “The smoky scent of winter is captured in the aroma of this translucent, glossy smoked cured pork.” was uploaded on 01/15/2025 to Youtube Channel 滇西小哥 Dianxi Xiaoge