Hello Foodies!
Here is a classic Grandma dish that I LOVE to eat, but can only eat it once year because of how rich it is. This is Hmong style slow cooked pork. What’s different about this slow cook pork is how we cook it. It’s slow cooked in its own fat and then reduce/cook in its own fat even more after it’s been slowed cook. Basically this is a FATTY slow cook pork. But it is super delicious with rice. My Grandma would use a pigs head to make this dish. But today, I’ll be using pork belly and pork knuckles since it’s easier to access those parts. We’ll be making two kinds: One with mustard greens and one with ginger to balance the richness of the pork. So give it a try and make sure to not eat too much of it 😉 Happy cooking!
PORK BONES!
This dish should have a combination of pork bones and meat. The best part to use are the pork knuckles, feet, and belly. Anything with fat, meat, and collagen ratio is key. Bones help to enhance the richness flavor. Bones with the meat still on is great. Pork feet are best for this dish due to the amount of collagen it contains. As always fresh pork is the way to go!
Slow cooking in a slow cooker to release all the fat
Remove all the meat from the bone and transfer to a cooking pot
Add in the fat reduction into the meat and cook for another 30 minutes to break the meat even more and reduce the moisture/fat.
Add in mustard greens and ginger to balance out the richness.
Reduce the pork until your desire texture and add in the ginger and or mustard greens or both.
The one with mustard greens
Serve with pepper sauce and over rice
YUMMM
ENJOY!
-CHawjCreations
Ingredients
- 14 lbs pork bones/feet/knuckles mix (w/ meat still on)
- 2 lbs pork belly (with skin)
- 2 lbs mustard greens
- 1/2 - 2/3 cups minced ginger
- Salt
- Mushroom seasoning
- Pepper sauce to serve with
Instructions
1) Place the pork bones and meat in a slow cooker. Set it to low and let it cook for up to 12 hrs or until tender.
*** If you are using a regular pot and or a pressure cooker, make sure to add 2 cups of water so it doesn't burn since it will take longer for the pork to release its natural juices due to higher heat.
2) Once the pork is cooked, let it cool for a good 1 hr until handling it. Once cooled, pull the meat off the bone and into a cooking pot. Do your best to remove the bones! Once the meat has been separated, add in the leftover reduced fat it was cooked in. On medium heat, let it reduce even more until the meat becomes super soft for about 30-45 more minutes. Skim off an excess fat for easier crispness. Cook to your desire texture. At this point you can drain most of the fat, season it and eat as is BUT.... let's add some greens and ginger to balance out the richness. Separate the pork into two batches if you want to make one with greens and one with ginger. You can also make this dish as one dish and just add the ginger and greens all together.
3) SEASONING THE PORK
MUSTARD GREENS: Add the wash and cut mustard greens into the slow cook pork. Cook for about 5 minutes or until your desire consistency. Season with salt and mushroom seasoning to your liking. Taste and adjust. (Cook to your liking)
GINGER: With the other half of the pork, place it in a NON STICK pan. Add in the minced ginger and let it cook for a good 30 minutes or until nice and crispy. Drain excess fat if needed for faster crispness. Season with salt and mushroom seasoning to your liking,
Serve with rice and enjoy!
-CHawjCreations
Notes
Cooking in a pan, instant pot, and pressure cooker will call for a couple cups of water so you don't burn the pot! Use a leaner part of the pork if you can't intake much fat. You can do half pork knuckles and half pork belly.
3 comments
Salivating right now.
Thank you! Will definitely try this out! I haven’t ate this since childhood!
I’m making this tonight with some pork hocks. It it going to be delicious!!!