Ntxuag: Boiled Pork with Herbs
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.
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.
Notes
This dish is great with pork ribs or you can substitute chicken for the pork.
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