A simple recipe for the soul. Serving size up to 5 people.
- 6 cups of water
- 2 or 3 cups of collard greens
- 5 ml / 1.5 TSP salt
- 5 ml / 1 TSP of Knorr seasoning
- 3 lbs of pork neck bones
- 1 stalk lemongrass
Use a 6 Qt or 5,7 L pot or bigger depends on how much soup you like to drink. Pour the 6 cups of water into the pot. Put the pot on the stove and turn the stove on to medium heat.
Chop your pork neck bones into 3 inches or 7.62 cm. Your water should be almost to boil or boiling. Gently drop your bones into the hot water. Stir occasionally when boiling.
Add the lemongrass, salt and Knorr seasoning into the soup. Wait 30 minutes. Making sure your neck bones are thoroughly cooked. Let it boil. You may, it’s optional shift out the dark rising bubbles from the soup.
After 30 minutes. Add the collard greens into the soup. Fold the collards into the boiling soup. Stir occasionally. Wait 5 minutes. After 5 minutes. Turn the stove to low and keep it simmers for another 5minutes.
I like to do that because it makes the flavor comes out from the collard and makes your soup taste even better.
You may serve now or wait 5 more minutes for it to cool off. Served over steamed rice. Yes, brown rice is also a great choice.
Enjoy. Simple Hmong pork soup. Serve 4 / 5 people.
* It doesn’t have to be pork neck bones. I love bones so that’s my go to. You can use pork belly, pork ribs just use a butcher knife to chop the ribs into 3 inches.