Roasted pig is a unique traditional food in Baoshan, Yunnan. In Baoshan, this dish is eaten on holidays and at home. So, why is this dish called "roasted meat"? If you know how this dish is cooked, you will naturally understand why it is called so.
Kill the pig first, carry it to a relatively flat place, use thatch as fuel, put the pig on it and burn it for an hour or two without stopping. At this point, the pig's hair has been burned clean, and the pig's whole body has become dark. At this time, wash the pig with water until the pigskin turns yellow and bright. Nowadays, in Baoshan, roast pigs also have some fixed selling points. When these selling points burn the whole pig, a practice called "big burning" is derived. Before burning, coat the pigs with sesame oil, honey, etc. And then they start to burn. When it is cooked, it will be smeared with ingredients until it is cooked.
After firing, the skin of the whole pig is golden yellow, the fat inside is as white as solidified fat, and the lean meat is filamentous. In the local area, pickles are put in water when eating barbecue. First, cut the meat into thin slices, and then put it in a bowl with pickles. Add oil pepper, garlic paste, pepper, coriander, vinegar, soy sauce and other seasonings into the bowl, stir well and eat directly. The barbecue is very fresh and tender, and with the blending of sour pickles and other ingredients, it tastes very refreshing and appetizing.
Besides kimchi mixed with water, you can also mix shredded radish and lettuce. Mainly for the collocation of meat and vegetables, so it is not easy to get bored. Of course, some locals prefer to roast the skin of meat. Because the skin has been burnt very crisp and yellow, it can be eaten directly from pigs. The bones, muscles and tendons of the skin are unforgettable. Just sprinkle some salt and it will taste very delicious.