Farming and Eating Vietnam's Most Dangerous Animal!!

tasty F, first a creative blend of shallots, garlic, chicken powder, five spice, honey, soy sauce, pepper and rice wine, stir well and then add lemongrass and forest tree leaves for extra fragrance . Now, onto the porcupine, start by massaging it with rice wine and then filling it generously with the seasoning mix. Next step: Place the rodent on bamboo and turn it over, letting it roast over the flames for 3 hours. A creature finds an ancient cooking method as the

animal

's skin sizzles. It is brushed with a mixture of wildflower honey, turmeric powder and lime from birth to butcher and now, at the table, the only task left is to find out if this premium protein is worth the extra pesos, ladies and gentlemen, this It looks amazing, can we be happy about this?

Incredible banquet. I have never seen such a beautiful

animal

Ste in this porcupine. I mean, it's huge. This is the first time I've roasted a whole porcupine this way. What do you think of the result? Are you happy with it? Oh, he's very proud. I've never tried it before, well we'll try it soon but we're not really going to start with that, we have a hot pot here with fermented rice our porcupine hot pot starts by frying chopped onion, garlic, lemongrass, turmeric and chopped pineapple, dilute fermented rice with water and then strain it to create a savory flavor.

Now for the protein, the porcupine meat is thinly sliced ​​and then marinated in oil, boolean powder, MSG, and fish. sauce now boil the meat directly on the table. I bet we're going to like this because it's just meat, there's no crazy alcoholic porcupine liver, cheers, it's so tender, so soft, so tasty, it's an amazing piece of meat. I have eaten wagu. I ate other high quality cuts of meat. That's a good bite. Now there is the question. Calvin, do you think it's meatier or more Porky? I think it's more Porky, it has that nutty tone, it has a very sweet texture. it feels meaty and tastes a little more Porky oh I agree I have to say I'm impressed I'm very impressed but what do you two think?

Meaty meat or Porky also interesting pink, it has more Porky flavor but the skin there is nothing like It is a meat that I think should receive more attention. Imagine what chefs could do with this animal. That being said, we have this right here, today's Pinnacle, the star of our meal, sir, what exactly is the plan? Then let's cut. through the ribs here and I can hear the ribs snapping. I'm going to cut them all the way, open the hatch and see what's inside, oh oh, look at that, my goodness, this looks a lot like pork when I look at it from this angle, it smells fragrant, al

most

a light smell, wow , a little gamey, a little greasy, now many people in the west are going to say that this porcupine is not cute, in Vietnam people love textures and love to eat. chewy meat, they don't want something that's going to fall apart.

This porcupine here could be the future of colonies in the US. Yes, you notice that when you eat pork it is full of fat, but this porcupine here is very lean. I agree beyond that. the skin is not crispy like pork no no no this is not crispy it reminds me of cartilage it is so tough we are

eating

body armor that being said the flavors here are delicious and when you get to the meat underneath, it's nice and oily. I think for the audience, if you're going to eat this, skip the skin, eat the meat underneath and really enjoy it.

Hey, here are more great travel tips from Calvin for the next time you eat porcupine on your trip. Adventures to end. I want to ask you a couple of questions: what do you think is the future of porcupine meat in Vietnam? The future of the porcupine is bright because of the way they raise it, each one has its own cage, it is al

most

as if they are cultivating it. organic and that is why he believes that with the organic meat movement here in Vietnam, the future of porcupine and the way they are raised will lead to more users

eating

porcupine.

He wants the people of Vietnam to eat clean and fresh pine meat. For people watching, this is not a common food in Vietnam or anywhere else, in your opinion, what percentage of Vietnamese have ever eaten porcupine? Would you say less than 1%, sir ma'am, let's take that number to 100%, cheers, cheers, okay? Okay, thank you very much, this was amazing, if you love Indian food, then you will love our new channel, the best food in India. Subscribe now for weekly videos showcasing the most unique street food from across the country. I've never eaten much head. in my life, okay, it's a consent, we have a good coconut curry, coconut.

I know a porcupine can cost $12 a kilo or $6 a pound. I knew you were going to give us a math problem, that's the butt, that's the butt, okay, this is a breast, look at you. Giving me cooking advice, yeah, and you went to French cooking school, yeah, and you went to Applebees, that said, we got this right here, the star, I think I'm a little drunk when I was a kid, we raised rabbits, not really Don't eat them, whatever happens to those rabbits, you ate them, we're right, this restaurant focuses exclusively on porcupines that he not only grows and sells, but also not only grows and sells, he also sells, but also um, absolutely right now.

I'm craving a beer or alcohol or even like to drink spray paint in a bag right now oh god that's Hur boom guys that's the end of the video. I hope you enjoyed this very educational video of the porcupine here in Vietnam. I want to say a big thank you to Calvin for joining me handshake, yes, Calvin is contractually obligated to be my friend. You can also find it here on Instagram and YouTube. Damn, that's where you can go to learn more about Calvin and his fun food adventures in Vietnam and beyond. Otherwise, guys, that's it for this.

Thanks so much for looking. See you next time. Peace, it's okay, brother, it's okay, yes, I'm tired, it's for a long day, a lot of guarding and parking.