Boiled Pork with Hmong Greens is probably one of the most well known dishes in the Hmong Community. It is widely eaten during gatherings and family events such as weddings, spiritual callings, sometimes funeral, New years and many other events. However, this is mostly eaten in our family when pork is given to us due to a spiritual calling. Hmong greens (Zaub Ntsuab or Zaub Paaj) goes well with the pork as it gets boiled in a simple salted broth and spiced with fresh ginger slices. Pair it with some pepper dip, rice and you are all set! Great during the winter and comforting when you’re not feeling too well. Simple and yummy for our Hmong tastebuds! So give it a try and see if you like it.
Hmong Greens (Zaub Ntsuab) from the Garden
You can substitute this Hmong greens with Chinese mustard greens if you can’t get access to it!
Pork Meat and Bones
Pork Bones = Flavor
Pepper sauce goes really well with this dish!
Eat it with rice and pepper! Enjoy!
Ingredients
- 3.5- 4 lbs variety of pork parts (pork bones, tender, pork belly)
- 1 TBSP of salt to the pork
- 1 lb Hmong greens (substitute Chinese mustard greens if needed)
- 3-4 ginger slices
- 1 Tbsp of salt
- 3 Quarts of water (12 cups water)
Instructions
1) Place your pork in a bowl and add in 1 TBSP of salt to marinade it. Let it sit for 30 minutes before using. Cut your pork smaller if needed.
2) In a pot add in 3 quarts of water (12 cups total) and let it come to a boil.
3) Once it comes to a boil, add in your meat.
4) Cover and let it simmer (not a hard boil) on medium heat for 30 minutes.
5) Skim of any excess fat and meat scum if needed. Drain the liquid over a strainer to get rid of the cooked blood from the bones (this is optional but I do this to get a more cleaner broth). Add the pork back into the broth.
6) Add in 1/2 to 1 TBSP (or less if you want) of salt and the ginger slices. Taste to adjust.
7) Add in you greens (break it into thirds or smaller if needed)
8) Cook for 2-4 minutes or until the stem of the green is just soft. Turn off heat and serve with rice and pepper.
ENJOY!
By. Cindy Her (CHawjCreations)
Notes
Some recipe calls for MSG, but we don't eat MSG in our house so it's completely optional. If you do add MSG,1/2 tsp is enough. A good substitute for MSG is mushroom seasoning . We use the Po Lo Ku Mushroom Seasoning brand in our house. 1/2 tsp of this can be added as well. Keeping it traditional, we just use salt. If you have really good pork with bones, it will make your broth taste great without all the other flavoring. Salt will be just enough. Please adjust the amount of salt you add and then add more if needed! I use sea salt so whatever salt you use may vary!
2 comments
This dish is so easy to make but I always still find myself needing to follow a recipe! And yours is the one I follow. 🙂
I’m trying this tonight and I’m sooooo excited to be able to make this dish for years to come! Thank you for representing and bringing Hmong food to the cooking community!!