Pork and Mustard Greens

pork-mustard-greens

In Wasau, Lidia makes Pork and Mustard Greens with Latricia, a member of Wisconsin’s Hmong Community. For the Hmong, who are refugees from Laos, this is a traditional dishes that is part of every New Year's Celebration.

Lidia's special, A Heartland Holiday Feast, shows her traveling cross-country, and meeting Americans with diverse heritages and culinary traditions.

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Ingredients

  • 1 lb Pork belly cut up into 1” pieces
  • 2-3 bundles of Mustard Greens washed and cut up into 2” length (about 1 med mixing bowl)
  • 3” fresh Ginger root sliced into thin pieces
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste

Directions

  1. Add pork belly into 6 quart stock pot and add water until water level is just above the meat.
  2. Boil for 20 minutes and skim off the blood bubbles to keep the broth clear.
  3. Add mustard greens, ginger root, salt and pepper to taste.
  4. Continue to boil for another 10-15 minutes until greens are tender. Served with steamed rice.
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