Boiled pork and greens is an original Hmong dish served at any family gathering. Back in Laos, the Hmong people are from the hills and mountains, growing a lot of green vegetables and raising animals such as pigs. It is common practice for a family to prepare for the New Year festival in the fall by raising their animals and harvesting their crops so that they can prepare meals during festival time.
On the day of the celebration, a blessing is performed by an elder. Each family member is given a hard-boiled egg to represent the uniting of their spirit with their body for a healthy life. Typically, pigs are used as the main dish for the meals. The meat will be cooked with the green vegetables in a big pot to make soup. The soup will be eaten with the newly harvested rice (mov nplej tshiab).
Even though the Hmong have many other recipes, this dish – greens with pork belly – is still a popular main dish made at most celebrations and family gatherings.
For he satisfies the thirsty, and the hungry he fills with good things. ~ Psalm 107:9
Boiled Pork Chop/Pork Belly with Green Vegetables
- 2 lbs of pork chop or pork belly (chop into square pieces)
- 2 bundles of green mustard (cleaned and cut into pieces)
- tablespoon of salt
- 1 lemon grass
- 1 gallon of water
Pour the water in to a large pot, bring to boil
Add the chopped pork belly/pork chop, stir well, and let it cook for 10 to 15 minutes
Add in the mustard greens, salt, and lemon grass and stir well
Let it cook for another 10-15 minutes, or until the green vegetable has soften.
The soup is served with white rice and chili dipping sauce
Submitted by: Nhia Thao, Holy Apostles Episcopal Church, St. Paul, MN
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