Smoked Kitchen Pork (Thit lon gac bep)

Smoked pork, or thit lon gac bep, is a traditional preservation method used by ethnic groups in Ba Be. Fresh mountain-raised pork is marinated with salt, garlic, chili, and forest pepper, then hung above a wood fire in the kitchen. Over time, the smoke slowly cures the meat, turning it dark, dry, and richly flavored.

This technique allows the meat to be stored for months without refrigeration. When ready to eat, the pork is often steamed or stir-fried, resulting in a dish that’s smoky, salty, and intensely satisfying.

More than just a preservation method, smoked kitchen pork tells the story of how mountain people live in harmony with nature, using fire and time to create something truly delicious.