Sweet pork is a very popular dish at Hmong family gatherings. This is a popular dish in Asian countries such as China, Vietnam, and the Phillippines. I will show you how I make my version of sweet pork. It's very simple and easy! We call this in Hmong nqaj qaab zib or nqaij qab zib.
I'll be very straight forward and honest, no one was willing to teach me this recipe. Everytime I asked someone to show me how they made this dish, they would tell me it was very hard and complicated or they would tell me only half of the recipe. So for many years, I experimented and tried different ways. I felt really bad asking for other people's recipes because some people don't want to give it away. That's okay, I respect that. So I went on my own food journey and tried making sweet pork. I failed miserably many, many times. The first time I made it, I put too much sugar and it came out like candied bacon. Hahaha! The second time I made it, it was way too salty. The third time I made it, it tasted great but had no caramel color, it looked like boiled pork only. As the story goes, many pounds of pork belly, sugar, and soy sauce later .... I finally resulted in this recipe which I use whenever I get a sweet pork craving. Haha, do let me know what you think and if you have any suggestions how you make it. I'm very interested to know how you make your sweet pork recipe!
Sweet Pork Ingredients:
4 cups pork belly, sliced
1/2 cup soy sauce
1 tbsp oyster sauce
3-5 pieces of star anise
1 tbsp garlic, chopped
1 thumb ginger, sliced thin
1/2 cup brown sugar, packed tight
water, lots of it
1 tbsp oil
additional soy sauce for browning eggs
Marinate the pork belly in soy sauce and oyster sauce. Set aside.
Boil the eggs. Then remove the eggshell when done.
In a large pot, add oil. Add the garlic and ginger. Stir until brown. Add the brown sugar.
When the sugar is melted, add the pork belly marinade including juices and all.
Stir for a few minutes until the pork gets slightly white. Then add 4 cups water or more until the pork is all covered.
Cook for 1 hour or more. For more tender pork, keep adding water and cook 2 hrs or longer. You can add the star anise at any time.
The water will evaporate. When it reaches the thickness you like, remove from heat and serve.
Remember, you can always adjust the taste by adding water, increasing or decreasing the amount of sugar or soy sauce!
I hope you enjoy this recipe. Please leave me a comment if you try it or have any questions!
Blue crabs is one of my favorite dishes! I first ate this wonderful dish at my Aunt Ong's house ten years ago and instantly loved it at first taste! The flavor is savory and succulant, omg is it finger licking good! It is best served with sticky rice. You dip the sticky rice into the sauce and eat. OMG YUM!
2 or 3 pounds of blue crab (cleaned, gutted, and split in half)
1 pound shrimp
1 package of imitation crab meat
1/2 cup chopped garlic
1/2 cup chopped ginger
1 cup fresh basil
1 cup chopped onion
1 1/2 cup oyster sauce
1 jar crab paste
1 jar shrimp paste
Please subscribe to my Youtube channel if you like this video! :-) Leave me any questions or comments below.
Measure out 5 cups of boiling water to a big bowl. (becareful cos it's hot!)
Then add the water to dissolve the sugar.
Add coconut milk and stir.
Lastly, add the Knox unflavored gelatine.
Divide the mixture into three equal parts.
Add food coloring as you wish.
In a large pan, pour one color mixture and place in the refrigerator until firm (usually 15 minutes, depends on the temperature of your fridge).
When the layer is firm, add another layer.
Once it's all solid, cut it up into smaller pieces!
VERSION 2 - this one tastes creamier!
5 cups water 1 and 1/2 cups sugar 3/4 cup unflavored gelatin 1 can of coconut milk (13 oz) 5 egg yolks pinch of salt Food coloring of your choice
Mix the water, coconut milk, and sugar in a bowl and heat over medium heat. Add a pinch of salt, optional. When little bubbles start to form on the surface, add the egg yolks and stir immediately. Do not let it boil or else you will have scrambled eggs. Sprinkle the gelatin carefully and stir so it does not get lumpy. Remove and separate into 3 equal parts. Add food coloring as you wish. Pour one color in a pan and chill in the freezer or fridge until solid. Pour next color when the layer is solid enough to hold another layer. Continue until all colors are done. Cut and serve!
To make egg shell mold, crack the narrow end of the egg with a toothpick or knife. Carefully remove a dime size hole. Pour out the egg whites, then the egg yolk will come out last. You can use the egg yolks for this recipe or save for another time. Rinse the egg shell in water. Place upside down back in the egg carton so the water drips out. If you are concerned about using real eggs, I suggest you can buy egg molds online or at the store. They make jello molds for eggs.
To fill the egg shells, use a plastic bag and pour it carefully into the shells. OR put the liquid into an empty plastic squeeze bottle and pour into the egg shell.
Where to find the large can of unflavored gelatin? I bought a 16 oz can of Knox Unflavored gelatin at a large American grocery supermarket. Here in Madison, WI I bought it at Woodman's. If you cannot find the 16 oz can, you can buy the individual unflavored gelatin packages at any supermarket. It is cheaper to get the 16 oz can if you plan to make a lot of jello! You can make a few batches with the 16 oz can!
Where to find the powder food coloring like the one in the video? I bought the Swad food coloring at my local asian grocery store. If you cannot find powder food coloring, you can use liquid food coloring too. Powder form just makes the colors brighter but any coloring would work.
I hope you enjoy this recipe. Try it with different colors and see how it turns out! Please subscribe to my youtube channel for more updates and new videos!
This is a video I recorded using my iPhone 4S. We went to a family gathering (spirit calling ceremony) for some relatives and my hubby was tasked to make some beef larb. I decided to make a video of this because some people may be interested in learning about how Hmong make their larb. My hubby is the one in the orange shirt in the video :-) This dish shown here can feed up to 100 people. Hmong family gatherings are usually very large and there is always a ton of food and goodies!
Hope you enjoy the video. If you have any questions, feel free to leave a comment below or comment on Youtube. Please subscribe to our youtube channel!
This is a super easy recipe to make Hmong Nab Vam strings (pronounced as na va), also known as tapioca worms. My fellow sister in Christ, Nam Phoumee, taught me how to make this recipe! Thank you Nam Phoumee!!!!!
Nab Vam Ingredients:
1 - 16oz bag of Bot Banh Gio flour (see picture below)
9 cups of cold water
food coloring of your choice
Other stuff to get ready
a really big pot to cook the mixture
a steamer pot with a top pot that has holes and a bottom pot for water (I got mine from a korean store)
a big strong spoon (flat or round, preferably a wide spoon)
Mix the flour and the 9 cups of cold water in a pot. Stir until disolved. It will resemble white milk.
Add the food coloring of your choice. I prefer to use the powder food color cos it makes the color brighter.
Place the pot on the stove and cook on high heat and stir.
Watch the pot closely and stir continously. Within 3-5 minutes the mixture will start to thicken. Then in the last few stages it will get really thick within a few seconds!!!! This is why it is important to use a big strong spoon. Keep stirring!
When the mixture starts to develop big bubbles and get shiny, turn off the stove.
Stack the steamer pot in the sink.
Pour the hot mixture into the steamer. Using the big spoon with a downward pressing stroking motion, press the mixture down through the holes. The tiny strings will fall into the bottom steamer. The technique to this is to press downward and stroke it to the side.
Scoop out the strings and put them in the container of your choice. (see picture above)
Update!!! -- I recently bought a potato ricer to try to make my worms and they turned out beautifully! You should try it out. You can buy it at Bed, Bath, and Beyond.
If you have any questions, please leave me a comment! The key to this is continuous stirring!
This is a delicious, warm sweet bread that is great with coffee or tea. I learned how to make this bread from my sister in law Ntxawm Cheng. Thank you Ntxawm Cheng!!!! It's a simple process. She taught me how to make a huge batch. But this version below is one that I slightly modified to make half the batch (about 30 loaves depending on how big you make them).
I don't know what the real name of this bread is. But it kind of tastes like the bread that I ate once in California, so I'm just nicknaming this that bread!
Hmong Long Cheng sweet bread
1/2 can evaporated milk
1/2 can sweetened condensed milk
1 lb sugar (this is about 25% of a 4lb sugar bag)
5 packages of vanilla sugar
1 can coconut milk
1 and 1/2 can water (use the coconut milk can)
1 tbsp baking powder
5 packages instant yeast
5 lb bread flour (save at least 2 cups for dusting)
1 large rectangle aluminum pan
2 large aluminum baking sheets
In a really large aluminum pan, mix evaporated skim milk, condensed milk, eggs, sugar, vanilla sugar, coconut milk, water, baking powder, and yeast. You'll get a slushy consistency. I used my hands to do the mixing but if you want, you can use a whisk. By using my hands, I'm able to feel if the sugar has been dissolved.
Add the bread flour to the mixture and continue mixing until incorporated. The mixture will resemble a really thick pancake batter and will be very sticky.
In an oven, heat to 170 degrees. If you have a warm feature in your oven, keep it at 170 degrees. Cover the aluminum pan with foil and let the dough rise in the oven for about 1 hour.
The dough will double its original size. Remove from oven and place the pan on a solid surface.
Dust your hands in flour and take a baseball size piece of dough. Roll it into a hot dog bun shape and place onto the parchment paper 1 inch apart. You can also roll it into a circle if you wish. Try different shapes!
You can use two baking sheets to cut the cooking time in half. Just remember, the bottom one will cook faster so you will have to keep an eye on it.
Bake in oven at 350 degrees for about 30 minutes or until the bottom turns slightly brown. The top may not be brown, but as it cools it gets brown. Remove and cool on a rack.
Add some pandan custard to the inside when you are rolling the dough into pieces.
You can also try taro, vanilla custard, nutella, etc ... be creative!
You can also try to slice the top to make cool shapes like X's or other. Get creative!
Personally, I like my buns soft so I try not to let the bottom part brown too much. Once you take it out of the oven, it still continues to cook a little. You will notice that the top will start to brown more even after it's out of the oven.
If you want to freeze the buns for later use, don't cook them all the way brown. Use a tong to lift up the bottom to see how solid the bun is. If it's flimsy, it's not cooked. If it's firm but not brown, remove from oven. Let it cool first before putting into a bag or freezer. If it's hot and you freeze it in a bag, condensation will build up and you will have a slimy bun hehe.
Good luck! Please leave me a comment if you have any questions. I'll be back to post more step by step pictures. A lot of people have been asking me for this recipe so I am posting it here for you to try! I love to share, so sharing it is!