Tag: pork
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.
Sesame Salt Pork Skewers
Sesame Salt Pork Skewers
Anthony Bourdain once said that the older he gets, the more he craved eating things on a stick. In my case, I believe this to be true. I’m always craving something on a stick or a skewer. These Hmong-style sesame salt pork skewers are extremely easy to make and are ready in 10-12 minutes(in addition to marinating the pork for a day).
Equipment
- food processor
- metal skewers
Ingredients
- 4 green onions chopped
- 4 stalks lemongrass chopped
- 2 tbsp sugar
- 1 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup fish sauce
- 2 tbsp honey
- 2 tsp oyster sauce
- 2 lbs pork sirloin sliced 1/4” thick
Garnish
- 1 tbsp sesame seeds
- 2 tsp sea salt
Instructions
- Add the marinade ingredients to a food processor.
- Process until smooth.
- Marinate the pork for 24 hours.
- Skewer 5-6 pieces of pork on each metal skewer. Turn on your oven’s broiler. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 5-6 minutes on each side until a light char forms. Alternatively, you can grill the skewers for the same amount of time.
Gumbo Ya-Ya
Gumbo Ya-Ya
Gumbo ya-ya was introduced to the world by the famous Cajun chef, Paul Prudhomme. This rich chicken and andouille stew is considered to be the state dish, epitomizing the cultural heritage of southern Louisiana. To make this gumbo requires a lot of time and patience. This isn’t something you can prepare in a hurry. The stock will take time. The roux will take time and constant whisking. There are numerous steps that need to be performed in a specific order. This is somewhat of a complicated dish to make, overall, honestly. But after all the intense, laborious cooking, you will become so internally happy eating gumbo ya-ya. It is very spicy and ever so addicting. Serve the gumbo over steamed rice.
Ingredients
- 9 cups water
- 2 1/2 lbs chicken thighs
- 1 lb andouille sausage sliced
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 large onion diced
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 bunches green onions
- 8 garlic gloves
Spice Blend
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp creole seasoning
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 3 bay leaves
Garnish
- green onions chopped
To Serve
- steamed rice
Instructions
- Mix together the spice blend ingredients. Set aside.
- Add the water and chicken thighs to a large pot. Bring to a boil and simmer for 1 hour. Remove the chicken from the pot. Take the chicken off the bone, chop, and season with creole seasoning. Keep the stock warm.
- Brown the andouille in a large Dutch oven over medium high heat for 6 minutes. Remove from the pan and set aside.
- Pour the oil in the pot. Once sizzling, whisk in the flour.
- Continue whisking for 10 minutes until a dark roux has formed.
- Add in the onions, celery, and bell pepper. Cook for 15 minutes, scraping up the brown bits on the bottom.
- Stir in the garlic and green onions. Cook for 2 minutes.
- Add in the andouille, half of the spice blend, and the bay leaves. Cook for 5 minutes.
- Pour in the stock. Bring to a boil and simmer for 10 minutes.
- Stir in half of the remaining seasoning. Cover. Reduce the heat to low and simmer for an hour.
- Add the chicken and the rest of the spice blend. Simmer for 30 more minutes.
