Hmong Smoked Pork with Ginger and Lemongrass

Hmong Smoked Pork with Ginger and Lemongrass

Hmong Smoked Pork with Ginger and Lemongrass

Earlier I did a Hmong recipe for smoked beef. You can do the same smoking process with pork. I used pork sirloin since it is minimally fatty and inexpensive. The pork is cured overnight and smoked for 90 minutes over mesquite wood. The pork gets shredded in a food processor, then mixed with ginger, lemongrass, chilies, cilantro, and green onions. This flavorful, porky mix gets topped over steamed rice. The heat from the rice melts any fat in the meat as it permeates the ginger and lemongrass. FYI, this is also one of the best pork jerky recipes that you’ll ever eat.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Curing Time1 day
Course: Main Course
Cuisine: Hmong
Keyword: East Asian, electric smoker, Hmong, main course, Pork, Southeast Asian
Author: Alex Gorgos

Equipment

  • Electric Smoker
  • meat hooks
  • food processor

Ingredients

  • 4 lbs pork sirloin sliced 1/4” thick
  • 1 tbsp pink curing salts
  • 1 tsp mushroom seasoning
  • 1/2 cup ginger minced
  • 1/2 cup lemongrass finely chopped
  • 1 cup cilantro chopped
  • 1 cup green onions chopped
  • 5 Thai chilies finely chopped
  • 1 tbsp fish sauce
  • 1 tsp salt

Wood Chips

  • mesquite wood chips

Instructions

  • Mix together the curing salts and mushroom seasoning.
    Hmong, main course, beef
  • Marinate the pork with the cure seasoning overnight.
    Hmong, main course, pork
  • Put the pork slices on a meat hooks.
    Hmong, main course, pork
  • Preheat your smoker to 250 degrees. Hang the pork on the top rack in your smoker.
    Hmong, main course, pork
  • Smoke for 90 minutes. Remove from the smoker.
    Hmong, main course, pork
  • Place the pork on a baking sheet. Bake in a 400 degree preheated oven for 8 minutes a side to further dry out the pork.
    Hmong, main course, pork
  • Place the pork in a food and pulse until chopped. Place the pork in a large bowl.
    Hmong, main course, pork
  • Place the ginger, lemongrass, and chilies in the food processor and pulse a few times.
    Hmong, main course, pork
  • Mix together the pork, lemongrass/ginger blend, cilantro, green onions, fish sauce, and salt.
    Hmong, main course, pork
Hmong, main course, pork
Serve a big scoop over a bowl of steamed rice.