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Pork and Mustard Greens Recipe

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In Wasau, Lidia makes Pork and Mustard Greens with Latricia, a member of Wisconsin’s Hmong Community. For the Hmong, who’re refugees from Laos, it is a conventional dishes that’s a part of each New Year’s Celebration.

Lidia’s particular, A Heartland Holiday Feast, reveals her touring cross-country, and assembly Americans with various heritages and culinary traditions.

Ingredients

  • 1 lb Pork stomach lower up into 1” items
  • 2-Three bundles of Mustard Greens washed and lower up into 2” size (about 1 med mixing bowl)
  • 3” contemporary Ginger root sliced into skinny items
  • 1 tsp Salt to style
  • 1 tsp Pepper to style

Directions

  1. Add pork stomach into 6 quart inventory pot and add water till water degree is simply above the meat.
  2. Boil for 20 minutes and skim off the blood bubbles to maintain the broth clear.
  3. Add mustard greens, ginger root, salt and pepper to style.
  4. Continue to boil for an additional 10-15 minutes till greens are tender. Served with steamed rice.



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