Nyob Zoo Everyone!
Here is another classic stir fry dish that can be commonly seen in a Hmong household: Super crispy pork stir fried with greens. This is one of my dad’s favorite pork and greens stir fry. A classic combo that works so well together. In the Hmong Leeg dialect, we call this dish Nqaj Npuas Kib Nrug Zaub Ntsuab. Nqaj Npuas means pork, kib means to stir fry/fry, and zaub ntsuab translate to greens.
Growing up, my parents would cook the pork until it was super golden crispy, go pick mustard greens from the garden and make this stir fry. It was one of those dishes that didn’t take a lot of ingredients but it sure hit all the taste buds. ?
I hope you can give this one a try. It’s a worthy one. Very simple yet satisfying in flavor.
Main Ingredients
Pork Belly: The best part for that crispy pork texture. It has a good ratio of meat to fat to allow it to crisp up nicely. I like using skin on for that extra crispness.
Chop to but size pieces but keep it thick since they will shrink as they cook.
GREENS:
I’m using yu choy or also known as choy sum. Yu choy is part of the mustard green family, but it’s a little more sweet rather than bitter. If you can’t find yu choy, you can use bok choy, Chinese broccoli, or other greens of your choice. They will work just fine.
Seasoning/Aromatics: Minced garlic, salt, and oyster sauce. It’s as simple as that
Rendering the pork belly
How we like to cook the pork. Golden brown and super crispy. 
Saute with greens, season, and enjoy!
Eat with rice and pepper dip on the side. Oh so good! 
Happy Cooking!
-Cindy Her (C.HerCreations)
Ingredients
- 2 lbs Yu Choy greens (or any greens of your choice: Bok Choy, Gai Lan etc) (chopped)
- 1.5 lbs pork belly (sliced with skin on)
- 1/4 cups water
- 1 tsp salt
- 2 Tbsp oyster sauce
- 8 garlic cloves (minced)
- Chili pepper (optional)
- ---PEPPER DIP---
- 1 oz Thai chili peppers (~12)
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp mushroom seasoning
- 1 Tbsp lime juice
- 2 Tbsp fish sauce (3 crab brand)
- Sugar (optional: Add about 1/2 tsp or so)
- Chop cilantro and green onion (add as much as you like)
Instructions
- Rinse and cut the Yu Choy to bite size pieces. Set aside.
- Slice the pork belly into thick bite size pieces and place it on a very good non stick pan. Add in the salt and 1/4 cups of water. On medium heat, cook the pork for about 8-10 minutes until the fat has rendered out and becomes super golden & crispy. Make sure not to cook the pork on high or else it will burn before it gets crispy. We want to render out most of the fat to give it that crispy texture and flavor. So it should take some time. Once golden crispy, transfer into a strainer and allow the excess fat to drain out and the crispy pork to cool a little bit.
- In the same pan along with 2 tbsp of the pork fat, add in the minced garlic. Cook for 30 secs or so and then add in the chopped Yu Choy. Give it a good toss and then add in the oyster sauce. I like to cook the greens on high heat to retain the texture. Cook just until the leaves are wilted and the stems are just to the crunch. Do not overcook. It should take about 3-4 minutes. Then add the crispy pork back in and give it a good toss. Turn off the heat and taste for seasoning. If you want this spicy, add in minced chili pepper but I actually like to eat this stir fry with Hmong style pepper dip. It takes it to another level of flavor.
Notes
Other greens you can use includes: Gai Lan, Bok Coy, Mustard greens, Chinese Broccoli.
