Jeremy Thao's Hmong Boiled Pork & Greens Recipe
- 4-5 lb of a mixture of pork cuts (Mix bone-in cuts with fatty cuts, I like to use pork neck and pork belly)
- 1 lb of Chinese mustard greens (Sorry I'm not sure of what "Hmong greens" actually are, but Chinese mustard greens are a great substitute lol)
- A few decent-sized pieces of ginger
- Salt to taste
- 12 cups(ish) of water
1. Boil your 12-ish cups of water.
2. When water is boiling, add in pork and salt.
3. Simmer on medium heat for at least 30 minutes, until pork is cooked.
4. While boiling, your broth is going to collect some fatty and meaty/marrow gunk at the top, be sure to scoop that stuff out and throw it away.
5. After the 30 minutes of meat boiling, add in your ginger pieces and add more salt to taste.
6. Tear your greens into more manageable pieces and add them to the pot.
7. Continue boiling for 2-3 minutes until your greens have softened.
8. Remove from heat and ladle your boiled pork and greens and broth over some hot white rice. Best served with Hmong pepper!