Fermented Pork with Papaya - The Flavor of Tan Son’s Muong Region

When it comes to the cuisine of the Muong people in Tan Son, many delicious and rustic dishes that embody the local culture stand out, such as five-color sticky rice, wild boar, banana flower salad, chicken with sharp claws, and stream fish. However, one dish that cannot be overlooked as a true representation of the Muong region is fermented pork with papaya.

In the traditional meal of the Muong people in Tan Son, fermented pork is an essential dish. Specifically, fermented pork with papaya – also known as “fermented pork with pickled papaya” – is a unique variation that has gradually become a “dish that lingers in the memory” for those who have had the chance to taste it. No one knows exactly when this dish first appeared, but it is known that in the difficult years, when modern food preservation methods were unavailable, the Muong people invented a way to preserve pork by fermenting it with green papaya and rice flour to keep it for long periods. Over time, this dish has become a part of daily meals as well as being featured at celebrations, weddings, and to welcome distinguished guests.

The Production Process of Fermented Pork with Papaya at Mai Son Fermented Pork Production Facility, Dung Area, Tan Son Commune

Unlike fermented pork from many other regions, fermented pork with papaya in Tan Son is known for its chewy, crunchy texture from the papaya strips, the rich sweetness of the pork, and the fragrant aroma of roasted rice flour, creating a distinct and incomparable flavor.

According to the elderly in the region, Tan Son once had many wild boars and delicious black pigs. To preserve the meat for long-term consumption, locals came up with the idea of marinating the meat with salt and a bit of homemade ground corn flour. The meat was cut into large pieces and stored in jars, pots, or bamboo tubes. Thus, fermented pork was born and became a precious “reserve food” for every Muong family.

Fermented Pork with Papaya Being Packaged and Fermented for 3 to 5 Days

To make authentic fermented pork with papaya, three essential ingredients are needed: pork, rice flour, and green papaya. The pork – typically from the belly or shoulder – is chosen from free-range pigs, sliced thinly, and mixed with fragrant, golden-brown rice flour. The green papaya is shredded, salted, squeezed to remove excess sap, and then mixed with the pork and seasonings. This mixture is tightly packed into sealed containers and left to naturally ferment for 3 to 5 days.

In the past, people used bamboo tubes to ferment the pork, lining them with guava leaves and sealing them with banana leaves – an eco-friendly method deeply rooted in local tradition. Today, although food-grade plastic containers are used for convenience in production and transportation, the traditional flavor is still carefully preserved.

Fermented Pork with Papaya – A Specialty of Tan Son Commune, Featured in Product Fairs Inside and Outside the Province

Fermented pork with papaya is typically served with fig leaves, Vietnamese coriander, guava leaves, or perilla, and accompanied by chili sauce. The sweet and fatty flavor of the pork, the fragrant aroma of rice flour, the subtle natural sourness, and the crunchy texture of the papaya combine to create a dish that is both familiar and always appealing during festive occasions and family gatherings in Tan Son.

The fermented pork with papaya product from Mai Son Production Facility has been certified with a 3-star OCOP rating.

Moc Lam