After being sliced and marinated, the meat is skewered onto sticks.

Mac mat leaves (also known as Moc mat leaves) have aromatic essential oils and a unique sweetness, which is why ethnic communities have used them as a seasoning. Grilled skewered pork with Mac mat leaves has an irresistibly enticing aroma and a flavor that captivates the taste buds.

For grilled dishes, it's important to select pork belly slices from the lower abdomen of the pig, away from the ribs, to avoid them sticking together. This part of the pork typically has alternating layers of thin fat and lean meat.

After cleaning the meat, it's thinly sliced and marinated with spices, garlic, and crushed Mac mat leaves. The marinated meat is then threaded onto skewers along with the Mac mat leaves, ensuring some space between each piece for even cooking. During the grilling process over an open flame, the fat in the meat melts and combines with the meat, infusing it with a rich smoky flavor. The pork is grilled until it turns golden and develops the distinctive fragrance of the leaves.

The meat is grilled over charcoal.

The skewered grilled meat is served with cucumber, carrots, and fresh vegetables.

The finished dish is skewered grilled meat.

Pork marinated with Mac mat leaves and grilled directly over the open flame of a charcoal stove brings a unique twist to the dish. The smoky aroma adheres to the meat, and the edges of the pork become slightly crispy, while the interior remains tender and moist due to the melting fat. This combination provides a unique dining experience for food enthusiasts. Exploring the northern mountainous region and savoring grilled skewered pork with Mac mat leaves amidst the beautiful scenery, next to a roaring campfire, is an experience like no other./.