Porcupine meat - a unique specialty of Kon Tum
When talking about Kon Tum cuisine, it is impossible not to mention porcupine meat, a dish closely associated with the life and culture of the Brau people, an ethnic minority in the Northern Central Highlands. The Brau people have long considered porcupine meat an indispensable part of their daily meals and important festivals.
According to the elders in the village, since ancient times, when they used to go to the forest to work on the fields, wild porcupines have become the main food source due to their availability and high nutritional value. Porcupines are hunted and processed into many different dishes, from grilled, stir-fried to soup, creating a unique and rich flavor.
According to local people, porcupine meat is a familiar dish originating from the Brau ethnic minority people who mainly live in the Northern Central Highlands. Photo: Mia.vn
For the Brau people and other ethnic minorities in Kon Tum, porcupine meat is not only a dish but also a valuable medicine. According to folk experience, porcupine meat has the effect of stimulating digestion, laxative, and nutrition. Especially, during festivals, porcupine meat becomes a highlight, attracting the attention of diners because of the diversity in processing methods and rich, delicious flavor.
Kon Tum porcupine meat can be prepared in many ways, each dish has its own unique flavor, attracting diners from the first time they enjoy it.
One of the most popular dishes is stir-fried porcupine meat with lemongrass and chili. Porcupine meat is thinly sliced, stir-fried with lemongrass, chili and spices, creating a delicious and attractive dish. When eaten, the spicy taste of chili combined with the aroma of lemongrass and the natural sweetness of porcupine meat makes it irresistible to diners. This dish is often served with herbs, raw vegetables, rice or bread, creating a nutritious and flavorful meal.
Porcupine meat stuffed with bamboo tube is made like the local people's sticky rice dish. After cleaning the meat, people will choose a lean piece of meat and marinate it with natural spices. Photo: Cong Thuong Newspaper
Grilled porcupine meat is a more elaborate and time-consuming dish than stir-fried. Porcupine meat after being grilled on a charcoal stove will have a pattern that looks like fish scales, in particular, the porcupine's pores appear very clearly. Grilled porcupine meat is usually sliced thinly, marinated thoroughly with honey, seasoning powder, sugar and coffee. Galangal juice and minced garlic are added to enhance the flavor. After marinating the meat for about 25-30 minutes, the meat is grilled on hot charcoal until it is evenly cooked and fragrant. Grilled porcupine meat not only has an attractive aroma but also retains its characteristic delicious toughness.
In addition to grilling and stir-frying, porcupine meat is also processed into steamed dishes. Steamed porcupine meat is cut into large pieces, a little white wine is rubbed on the skin to remove the fishy smell, then washed with water. Porcupine meat is marinated with seasoning powder, white sugar, shredded ginger and a little grilled meat marinade. After marinating for about 30-35 minutes, porcupine meat is steamed until cooked and delicious. Steamed porcupine dish retains the natural sweetness of the meat, combined with the flavor of the marinade, creating a light but equally attractive dish.
Porcupine meat - A specialty considered a valuable medicine
Porcupine meat has a sweet taste, laxative and nutritious properties.
Kon Tum porcupine meat is not only delicious but also brings many significant health benefits. According to Oriental medicine studies, porcupine meat has many uses to support human health, especially in the treatment of diseases related to the stomach. Porcupine meat contains a lot of protein, little fat, rich in vitamins and minerals, helps to increase resistance and improve the digestive system. Compared to wild boar meat, porcupine meat is leaner and more nutritious, an ideal food source for those who need to improve their health.
For the Brau people and other ethnic minorities in Kon Tum, porcupine meat has become an indispensable dish during festivals. During village festivals, porcupine meat is processed into many different dishes, from grilled, steamed to soup. These dishes not only demonstrate the culinary creativity of the local people but also provide an opportunity for them to introduce their unique culinary culture to tourists.
From grilled porcupine meat on hot coals to porcupine meat stuffed with bamboo tubes or unique dishes like porcupine bone soup cooked with cornstarch, or porcupine meat wrapped in dong leaves... dishes that just hearing the name makes everyone wish to enjoy it at least once. Photo: TL
Festivals in Kon Tum are always full of color and sound. In the bustling atmosphere of the festival days, images of red fires grilling porcupine meat, pots of porcupine bone soup cooked with corn flour, porcupine packages wrapped in dong leaves… appear vividly. Visitors not only enjoy delicious dishes but also immerse themselves in a unique cultural space, experiencing the unique features of the life of the people of the Central Highlands.
Kon Tum porcupine meat is a unique specialty, not only famous for its delicious taste but also rich in nutrients and many health benefits. Through diverse and creative processing methods, porcupine meat is not only a familiar dish of the Brau people but also becomes a highlight in Kon Tum cuisine, attracting the attention of tourists from all over. If you have the opportunity to visit Kon Tum, do not forget to enjoy dishes made from porcupine meat to fully experience the flavor and beauty of the culinary culture here.
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