An indigenous roasted pig exam was held on Tuesday in Nantou County to showcase the unique flavor of this traditional delicacy and the intricate techniques involved in its preparation, including the careful selection of firewood, pigs and seasoning powder.
Thirty-seven students, who had completed a pig roasting course and passed academic tests, took a practical exam in the parking lot of Nantou Agricultural Marketing Co, the county’s Indigenous Peoples Bureau said.
Upon passing, the participants received official certifications of their roasted pig cooking skills, organizers said.
Photo: CNA
Participating vendor Sung Li-kai (松禮凱), who has roasted pigs for more than 10 years, said that obtaining a certification represents “a focus on food safety and hygiene,” which can attract more consumers.
The scoring criteria included the freshness of the pigs, pig tying techniques, color, aroma, taste, crispiness of the skin, deliciousness of the meat, chewiness, absence of gaminess and seasoning, the bureau said.
Examiner Fang Wen-chung (方文忠) said that the type of firewood used for roasting affects the taste of the meat, with the bureau providing longan wood and lychee wood uniformly for the participants to demonstrate their individual techniques.
The “mysterious powder” sprinkled on the roasted pig meat varies in taste depending on the “secret formula” or recipe concocted by participants, Fang said.
When selecting a pig, those weighing more than 70kg tend to have more fat, ensuring they are tender and juicy after roasting, he said.
Each pig is then roasted for about three to four hours, with adjustments made to the roasting rack based on wind direction, he added.
Sung, who receives orders for more than 100 pigs every Mid-Autumn Festival, said that he selects pigs of moderate fatness and adds “secret seasoning powder” as a special touch to the dish.
He said he prefers a certain body shape with rounder buttocks and a bit of fat on the belly, which helps lock in the juices during the roasting process.
The bureau said that since 2020, it has systematically promoted the indigenous roasted pig industry in the county, laying a solid foundation from training courses to certification, promotion and follow-up training.
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