A melt-in-your-mouth pork with caramelized sweetness and the contrasting flavors of bell pepper and crisp green onion. Amy Vue, of the Rice Palace Restaurant in Milwaukee, says she grew up eating this dish.
It feels worlds away and ages ago, those crisp wintry days (and nights) we spent in Wisconsin shortly after Christmas. Jerry and I traveled north from my parents’ place to Wausau, to meet Jim, and to explore the world of Hmong cooking in America. Then south again, to Milwaukee, to taste the Hmong flavors found in local restaurants and markets. The story is now out in the Milwaukee Journal Sentinel—and I’m thrilled to see this cuisine getting its due attention these days. I’ll be writing more about Hmong food in the coming months. And soon we’ll be hiking the hills of Laos and Vietnam, where my interest in this culture began.