Hmong Mustard Greens with Pork Soup Recipe

There’s no better time to eat pork soup with Hmong mustard greens than spring time. Spring is the best season to grow fresh Hmong mustard greens as this vegetable grows best with cool weather and moist soil.

Mustard Greens with pork soup is a traditional cultural recipe that had been eaten for many generations. This is delicious to eat on a cold or rainy day or just any day you’d want soup. You may eat this with rice and hot chili pepper dip.

This soup is traditionally made with pork, but you may use other meat if you’d like. In this recipe, we are going to use pork meat. You may use a combination of bones, ribs, skin on pork belling, pork shoulder with skin or without, pork butt or chopped legs. You may choose any part of the pork you like.

Of course, just like any meat, you will need to wash it and chop up the meat into square sizes for cooking.

Let’s get started…

You will need a cooking pot, large enough to make soup that holds 5 cups of water and large enough to hold the water and the meat together in the pot. Don’t forget you need some room for the mustard greens too. A good measure be a pot that holds about a gallon.

Ingredients: Pork with Hmong Mustard Green soup

• ½ LB or 1 LB of pork meat (chopped into square sizes)
• 1 bunch of Hmong Mustard Green (washed and cut into smaller sizes about 3-4 inches long)
• 1 tablespoon Salt (less or more for taste)
• 3-4 slices of Ginger (optional)
• 1 stall of lemon grass (optional)
• 1 tsp Black Pepper (optional)

Directions:

• Pour 4-5 cups of water in the pot, turn to high until boil
• Put your chopped meat in the pot.
• Let it simmer (boil) for a good 20 to 30 minutes depending on which part of the pork you used and skim off any scum that comes up as it simmers in the water. This makes the broth clear and nice to enjoy.
• Add salt and any optional ingredients you would like.
• Place the chopped mustard greens right into the boiling broth.
• Let it simmer for about 1 or 2 minutes until the mustard green is soft and then stir to mix the mustard green into the broth.
• Try not to overcook it, otherwise the mustard green would be mushy. Typically, allow it to boil for about 3-5 minutes then taste the stem of the mustard green to see if it’s tender to likeness then turn off the heat.  And move the pot away from the heat stove.

Don’t forget to turn off the heated stove.

Taste the broth, if you need to add seasoning, do so.

It’s ready to enjoy.