Pork and Mustard Greens
by Lidia Bastianich on Nov 15, 2018
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.
- Course
- Side Dish
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
Instructions
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Add pork belly into 6 quart stock pot and add water until water level is just above the meat.
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Boil for 20 minutes and skim off the blood bubbles to keep the broth clear.
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Add mustard greens, ginger root, salt and pepper to taste.
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Continue to boil for another 10-15 minutes until greens are tender. Served with steamed rice.
