Xinjiang Nang Pork
Xinjiang Nang Pit Meat is a traditional roasted meat delicacy of the Uyghur people in Xinjiang. Lamb is cut into chunks, skewered on iron rods, and roasted against the inner wall of a nang (tandoor) pit. The meat is tender and juicy on the inside, charred and fragrant on the outside, with a distinctive smoky aroma unique to the nang pit — far more flavorful than ordinary kebabs.
食材清单
- Lamb leg 1 kg
- Onion 2 pcs
- Salt 15 g
- Cumin powder 10 g
- Chili powder 10 g
- Turmeric powder 5 g
制作步骤
- Cut the lamb leg into large pieces (about 4 cm square)
- Add salt, cumin powder and chili powder and marinate for 2 hours
- Shred onions and mix with meat
- Thread the piece of meat on a thick iron drill
- Nang pit heated to high temperature
- Stick the meat skewers on the inner wall of the naan pit
- Seal the pit and bake for 30-40 minutes
- Flip once halfway through and bake until the surface is slightly charred.
文化小知识
馕坑肉是新疆最古老的烧烤方法之一。利用馕坑的高温、密封环境，使肉质受热均匀。与明火烤串相比，馕坑肉质更加鲜嫩多汁，是新疆饮食文化的瑰宝。