Nyob Zoo All!
Here’s another recipe update for you! It’s the classic Boiled Pork with Mustard Greens soup that’s well known in the Hmong culture. You can find this dish being served on special occasions and or anytime of the year either for breakfast, lunch or dinner. In the Hmong Leeg dialect, we like to call this dish Nqaj npuas hau nrug zaub ntsuab. “Nqaj npuas” refers to as pork, “hau nrug” means to boil with and “zaub ntsuab” means greens. It’s such a simple dish but full of comfort. I shared my first recipe back in 2018 but wanted to give it a little finessing so you can confidently make it anytime. So happy cooking and enjoy!
Main Ingredients
Pork: Use good quality pork. Traditionally, this dish is made with freshly butchered pig. The fresher the pork, the better the flavor you’ll get. I like to use a combination of different parts of the pig which includes SKIN ON pork belly, pork shoulder or butt, and pork spare ribs. You can also just use all pork neck and or other parts, but I do like a combination for different texture.
Season the pork with salt and let it marinade overnight so the meat has more flavor. This is optional but highly recommended.
Boil the pork until just tender
Mustard greens: You can easily buy good quality mustard greens at your local Asian grocery store. The slight bitterness from the mustard greens goes really well with the fatty pork.
Cut into small size. I also like to add slices of ginger to help get rid of the porky smell. The ginger also compliments the pork and mustard greens really well.
Seasoning is very simple. Traditionally you would only use salt to season the broth, but for extra flavor, add a little bit of chicken bouillon powder.
Everything cooks in the pot and it’s ready to enjoy with some fresh steamed rice and chili pepper dip. 
Chili pepper dip is a must have condiment when you are making boiled pork with mustard greens.
Dip the meat into the chili pepper dip for extra kick and flavor 
Enjoy while it’s still hot! Happy cooking! 
-Cindy Her (C.HerCreations)
Boiled Pork with Mustard Greens Soup
Ingredients
For the boiled pork w/ mustard greens soup
- 1.5 lbs pork spare ribs
- 1 lb pork butt or shoulder (skin on and sliced into bite size pieces)
- 1 lb pork belly (skin on and sliced into bite size pieces)
- 1 Tbsp salt (to season the pork)
- 8.5 cups water
- 1 oz ginger (slices) [about 3-4 slices of ginger that are about 2-3 inches long)
- 1 1/2 tsp salt
- 1 1/2 tsp chicken bouillon powder (Totole brand)
- 2 lbs mustard greens roughly sliced into 3-4 inches long)
For the chili pepper dip
- 8 whole chili pepper (Bird's eye)
- 1/2 tsp salt
- 1/4 tsp mushroom seasoning (or MSG)
- 3 whole garlic cloves
- 1 TBSP lime juice
- 3 TBSP fish sauce (Three crab brand)
- 1 TBSP cilantro (diced)
- 1 small green onion (diced)
Instructions
For the boiled pork w/ mustard greens soup
- Place all the pork into a bowl and add in the 1 TBSP of salt. Mix well and let it marinade overnight in the fridge before boiling. If you don't have time, marinade it for 30 minutes up to 2 hrs at room temp is okay. NOTE** You can use any part of the pig you like (pork neck, leg etc) The ones listed are my go to ones they're easier to eat and still has good flavor.
- In a pot, add in the marinaded pork along with the water. Let it come to a simmer and boil the pork for about 30-40 minutes or until it's cooked to your liking. Skim as you go for cleaner looking broth.
- Then add in the sliced ginger, salt, chicken bouillon powder and mustard greens. Let it boil until the mustard greens are just about tender. Turn off the heat, taste and adjust to your liking. Do not overcook the greens or else they will become mush. Enjoy with fresh steamed rice and chili pepper dip.
For the chili pepper dip
- In a mortar and pestle, add in the chili peppers, salt, mushroom seasoning, and garlic. Pound until everything is mashed up. Transfer the ground chilis into a bowl and add in the lime juice, fish sauce, cilantro and green onions. Mix well and enjoy with the soup!
