Nyob Zoo All!
This simple boiled pork with herbs is often called ntxuag which is the Hmong word for appetizer, snack, or a starter dish before the main course is served. It’s as simple as seasoned sliced boiled pork with fresh herbs. This appetizer or starter is often times eaten as is with some beer in the Hmong culture. There are many dishes in the Hmong culture called ntxuag, this is one of them. Traditionally, when a pig is freshly butchered, this dish is something many of the men & woman would team up to make. Cuts with a good meat-to-fat ratio are either boiled or blanched, cut, seasoned, and mixed with fresh herbs. It’s then served on plates at the dining table and eaten alongside beer while the men conduct negotiations for a special event. It’s served like a snack or appetizer. Using freshly butchered pork gives this dish a much richer, more robust flavor. This dish doesn’t have to be served like an appetizer. It’s amazing over fresh cooked rice as a meal itself. So give it a try!
Main Ingredients
Pork: You can use any part of the pig you like. Pork belly is great since it has a good amount of meat to fat. Keep the skin on for texture. I like to combine pork shoulder along with it as well. This dish is also great with pork ribs.
For the broth: Add in lots of salt and mushroom bouillon to season. Add in lemongrass leaves or stalks, fresh ginger, and kaffir lime leaves for aroma. These aroma will help get rid of any unwanted porky smell of the meat.
To finish: Add in fresh cilantro, green onions, and chili peppers for flavor.
The seasoning is as simple as just fish sauce and lots of fresh cracked pepper. A little salt can be added for more flavor. This dish is traditionally kept simple.
Cook the pork in water with all the aromatics, salt, and mushroom seasoning.
Then slice the pork and season it with fish sauce and the black pepper.
Add in the fresh herbs and chili pepper and mix. Taste and adjust the seasonings to your liking. It’s as easy as that. This dish can also be made with chicken.
Enjoy it while it’s still warm since it’s still juicy and the fat hasn’t solidify yet. 
This boiled pork with herbs can be enjoyed as is or with rice. So enjoy!
Happy Cooking!
-Cindy Her (C.HerCreations)
Ntxuag: Boiled Pork with Herbs
Ingredients
For the pork
- 12 cups water
- 2 lbs skin on pork belly
- 1 lb pork shoulder or butt
- 3 Tbsp salt (55g) [Po Lo Ku brand]
- 1 tsp mushroom seasoning (4g)
- 2 lemongrass leaf bundle or stalk
- 3 oz fresh ginger (rough sliced) [90g]
- 20-24 whole kaffir lime leaves
To finish seasoning at the end
- 1 1/2 tsp fresh cracked black pepper [4.5g]
- 2 Tbsp fish sauce [three crab brand] [30g]
- 1/2 cup fresh cilantro (sliced) [35g]
- 1/2 cup fresh green onions (sliced) [35g]
- 2-4 whole chili peppers (sliced)
- 1/4 tsp salt (OPTIONAL ONLY)
Instructions
For the pork
- Place the pork into a pot along with the water, seasonings, and aromatics. Slightly cover with a lid and let it come to a boil. Let it boil and cook for at least 35 minutes. Check the tenderness after and adjust cooking time as needed. I found 35 minutes perfect for the cuts of pork I used. The pork should be tender but still has a bite. Remove the pork onto a plate and allow to cool for a few minutes just for you to be able to handle when cutting.
- Once slightly cooled, slice the pork into bite size pieces. You can slice the pork into thick or thin slices. It's up to you. Place all the sliced pork into a bowl and add in the fish sauce and fresh cracked black pepper. Mix well. Then add in the fresh cilantro, green onions, and chili peppers. Mix well. Taste and adjust the seasoning. You can add salt for more flavor. Enjoy while it's still warm as is or over some fresh steamed rice.
