Tra Vinh grilled meat roll

When pork is just splited warmly, the maker has to clean the pork with a clean cloth. After that, the pork is sliced and put into a stone mortar for pulverizing (by hand) not putting into a grinder like other places. The pork is pulverized until it wants to move out of the mortar. The fat is also cleaned by clean cloth and sliced slimly. Mix the spice with pork and and fat (the spice is her secret which cannot present here) and then leave it at a breezy place for the pork to be clear and have nice color. When grilling, he crumples the pork into balls and threads the balls with sticks. Each stick has 5 balls. In eating grilled meat roll, besides its toughness and deliciousness, everything around the dish is important. There must be sour carambola, sliced acrid panama, turnip, carrot, and sliced young ginger preserved in vinegar mixed with sugar (remember that young ginger is integral); salad, dill, sliced cucumber, pickled splitted garlic. To eat this dish we need good soya sauce in which the process must includes sugar and overdone green peas for increasing the fatty taste.