Tag: East Asian
Pork Neck Bone Soup
Pork Neck Bone Soup
What I love about Hmong food as a learn about their culture is the simplicity of many dishes. Pork neck bone soup is definitely that, but still boasts a ton flavor and is the perfect comfort food on a budget on a cold MN winter day. The pepper dip that goes along with the soup adds a whole new dimension of flavor. The goal of this soup is to produce a rich, clear pork stock. The neck bones and riblets need to be soaked in salt water over night. This seasons the bones as well as draws out blood and other impurities. The next day, the bones get simmered in new water for 30 minutes. Skim the scum off the top of the stock. Then the stock gets poured through cheesecloth to remove anything else that keeps the stock from being clear. Then to bones and stock are briefly simmered with ginger, then the cabbage; just enough to wilt the leaves. This soup is served with steamed rice and the pepper dip to dunk the riblets in to.
Equipment
- food processor or mortar and pestle
- cheese cloth
Ingredients
- 1 1/2 lbs pork riblets
- 1 1/2 lbs pork neck bones
- 3 tsp salt divided
- 1 small green cabbage cored; chopped
- 3” ginger peeled and minced
- 1 tsp mushroom seasoning
Pepper Dip
- 10 Thai chilies
- 3 garlic cloves
- 1/2 tsp salt
- 1/4 tsp mushroom seasoning
- 1/2 lime juiced
- 2 tbsp fish sauce
- 3 green onions chopped
- 1/2 cup cilantro chopped
Instructions
Pepper Dip
- Place all of the ingredients in a food processor.
- Process until smooth.
- Set aside in the refrigerator.
Pork Neck Bone Soup
- Soak the riblets and bones in a pot of water with 2 tsp of salt overnight.
- Drain the water from the bones and wash. Bring 8 cups of water to a boil with the bones and riblets. Simmer for 30 minutes.
- Skim off the scum that floats to the top.
- Scoop out the bones and riblets and place in another pot. Line the pot with cheesecloth. Pour the stock through the cheesecloth, removing any more bone debris and impurities.
- Bring the pot back to boil.
- Add the ginger, salt, and mushroom seasoning to the pot and simmer for 3 minutes.
- Add in the cabbage. Allow to wilt for 5 minutes. Turn off the heat.
Hmong Ginger Beef Patties
Hmong Ginger Beef Patties
While these might look like basic little beef patties, they are nothing short on flavor. The beef mixture is heavily seasoned with fresh garlic, ginger, lemongrass, shallots, lime leaves, cilantro, green onions, with a little heat from Thai chilies. The patties can be broiled, grilled, and even pan fried in about 15 minutes. Serve them with steamed rice and some pickled greens on the side.
Ingredients
- 2 lbs ground beef
- 2 tbsp kaffir lime leaves finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 1/4 cup ginger grated
- 4 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1 shallot finely chopped
- 2 Thai chilies finely chopped
- 1 tbsp salt
- 1 tsp mushroom seasoning
Instructions
- Mix all of the ingredients together.
- Form the beef into meatballs, then flatten into patties. Turn on your oven’s broiler. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Hmong Sausage with Purple Sticky Rice
Hmong Sausage with Purple Sticky Rice
This sausage and purple sticky rice is unbelievably good and really easy to make. All of the sausage ingredients get mixed together and formed onto skewers, much like making kofta or koobideh kabobs. You can either broil or grill the sausage skewers for 6-7 minutes a side. The sausage skewers and sticky rice get served with tiger sauce, which contains cilantro, garlic, Thai chilies, lime juice, oyster and fish sauce. It’s actually really spicy, but goes very well with the sausage. This is a great appetizer for parties and is equally great as your main course.
Equipment
- food processor
- metal skewers
- sticky rice steamer basket
- cheese cloth
Ingredients
Hmong Sausage
- 1 1/2 lbs ground pork
- 2 tbsp ginger
- 2 tbsp lemongrass
- 2 tbsp garlic cloves
- 2 tbsp fish sauce
- 2 Thai chilies
- 1 tsp oyster sauce
- 1 tsp salt
- 1 tsp black pepper
Purple Sticky Rice
- 1 1/2 cups sticky rice
- 1/2 cup black sticky rice
Tiger Sauce
- 1 bunch cilantro chopped
- 4 garlic cloves minced
- 3 Thai chilies minced
- 1/4 cup lime juice
- 2 tsp fish sauce
- 1 tsp oyster sauce
Instructions
Tiger Sauce
- Add all of the ingredients to a food processor.
- Process until all of the ingredients are incorporated with each other.
- Refrigerate until ready for use.
Purple Sticky Rice
- Soak the white and black sticky rices in water for at least 8 hours.
- Bring 2” of water to a boil in the bottom of a sticky rice steamer. Line a sticky rice bamboo basket with cheese cloth. Pour in the rice. Fold over the cheesecloth to cover. Place a cover on the steamer basket. Steam for 45 minutes.
Hmong Sausage
- Add the ginger, garlic, lemongrass, and chilies to a food processor.
- Process until evenly chopped.
- Mix in all of the ingredients to the ground pork.
- Depending on the size you’re looking for, form the sausage into 6-8 equal sized meatballs.
- Form each of the meatballs into the shape of a sausage on metal skewers.
- Turn on the oven’s broiler. Place the skewers on a wire rack on a baking sheet lined in foil.
- Broil the sausage for 6-7 minutes a side. Alternatively, you can grill the sausage for the same amount of time.
