Happy AAPI Heritage Month!
In celebration of AAPI Heritage Month, I wanted to show you all a very delicious Hmong meal. Today’s main dish is the very popular pork & ginger stir fry. Simple, yummy, and super filling. To accompany this dish, I’ll show you a classic pepper dip we like to make as well as a simple boiled vegetable soup known as Kua Zaub Tsuag. I hope you all enjoy this video and learn a little bit more about what Hmong people like to cook on a daily basis. Let’s celebrate AAPI Heritage Month together! Share with me your favorite meal you enjoy! I’d love to hear it š Happy Cooking!
Big shoutout to Portland Community College Rock Creek Multicultural Center for reaching out and letting me share with you a little more about the Hmong food culture in celebration of AAPI Heritage Month. Thank you Thank you for celebrating and I hope you all can cook and enjoy this meal at home š
Check out their instagram page for current events and links!Ā https://www.instagram.com/rockcreekmc/
MAIN INGREDIENTS
Pork: I like a combination of pork belly and pork shoulder to balance out the meat to fat ratio
This dish is best and traditionally made with fresh butcher pork
Spices & Herbs:
Lots and lots of ginger, garlic, lemongrass, chili and kaffir lime leaves. Oh and don’t forget about the cilantro and green onions!
SauteĀ 
Serve with Rice
To make this a meal, add in kua zaub tsuag and pepper dip š
Happy Cooking!
-CHawjCreations
Ingredients
- ---STIR FRY---
- 1.5 lb pork belly (sliced)
- 1 lb pork shoulder or butt (thinly sliced)
- 1 1/2 tsp salt (when cooking the pork)
- 2 lemongrass (pounded or smashed)
- 1 whole bulb garlic (minced) [roughly 8-10 cloves)
- 1+ cup sliced ginger (more or less depends on you)
- 8-12 kaffir lime leaves (rough chop) (more or less)
- 2-3 thai chili (minced)
- 1 cup chopped cilantro (more or less)
- 1 cup chopped green onions (more or less)
- 1 1/2 Tbsp oyster sauce
- ---PEPPER DIP---
- 12-15 thai chili peppers
- 1-2 cloves of garlic
- 1/2 tsp salt
- 1/4 tsp mushroom seasoning
- 1 Tbsp fresh lime juice
- 2-3 Tbsp fish sauce (3 crab brand)
- Chopped cilantro & green onion (optional)
- ---BOILED VEGETABLE-----
- 4 cups water
- handful of Bok Choy (or greens/pumpkin of your choice)
Instructions
STIR FRY
- In a pan, add in the sliced pork and salt. Saute until you no longer see any pink. Spread the meat out and leave the center open. Add the minced garlic and pounded lemongrass in the center. Let it brown for 2 minutes or so then continue mixing it into the meat. Add in the ginger, kaffir lime leaves, chopped pepper, and saute for 3-5 minutes or until your desired color. Then add in the oyster sauce, chopped cilantro & green onions. Saute for 30 secs or so and turn off the heat. Taste and adjust seasoning. Serve with fresh steamed Jasmine rice.
PEPPER DIP
- In a mortar and pestle, add in the Thai chili peppers, garlic, salt, and mushroom seasoning. Pound until it is fully mashed. Transfer the pepper mixture into a bowl and add in the lime juice, fish sauce, and chopped cilantro/green onion. Serve on the side.
BOILED VEGETABLE
- In a pot add in 4 cups of water and bring it to a boil. Then add in the rinse vegetable. Cook to your liking and serve.
1 comment
Hi, this looks so interesting. What can I use as a substitute for mushroom seasoning if it is not available where I live?