Part 4/7:
Integral to the menu is the preparation of pork chops—a process that begins with careful butchering. Every cut and technique is intentional, ensuring each section of the meat maintains its flavor and moisture. The use of a five-spice brine for the pork chops amplifies the taste, allowing the spices to penetrate the thick cuts.
As the kitchen hums with activity, chefs prepare the marinated chicken, also a standout item from the Nqaij Ci section. Sourced from a Pennsylvania farm known for its quality, the chicken is deboned efficiently to ensure uniform cooking. Different marinating techniques introduce complex flavors which are crucial to achieving the essence of Hmong cuisine.