Cap Nach Pork

In Sapa, Cap Nach Pork (pig carried under armpit) is a well-known speciality. Pigs are grown in either the field or the woodland. They are not imprisoned, but they must find food for themselves.

 

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Cap Nach Pork, or pig carried under the armpit, is delicious. It's termed "cap nach" since it's likely to weigh around 10 kilograms and the local can carry in armpit, then go to market to sell. Although it is a "home pig," it is grown in the field or in the woods. As a result, its meat is both delicious and fat-free. The meat is soft but sweetish, and the pig is quite excellent when killed and spiced before frying.

 

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Cap Nach pork can be prepared in a variety of ways. The most common method is to roast the whole pig over charcoal, resulting in a brittle exterior and juicy meat inside. Pigs will be grilled or roasted whole after being cleaned and embalmed. Its meat is very thin: the first layer is a crisp skin, followed by a soft, sweet layer of pulp that is only 2 centimeters thick; and the deepest layer is bones, which are usually small and delicate enough that we can eat all but the shinbones.

Leading Cap Nach Pork restaurants in Sapa:

A Phu Restaurant – 15 Fansipan Street, Sapa Town
Dung Trau Restaurant – 85 Xuan Vien Street, Sapa Town
Hoa Dong Tien Restaurant – 29 Cau May Street, Sapa Town

See more

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