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H'mong Barbecue

H'mong Barbecue, also known as Hmong BBQ, is a traditional dish rooted in the culinary practices of the Hmong people, an ethnic group originating from the mountainous regions of China, Vietnam, Laos, and Thailand. The dish reflects the Hmong's rich cultural heritage and their connection to communal and celebratory cooking practices.

H'mong Barbecue

For the Marinade:
• Pork Shoulder or Chicken Thighs: 2 pounds, cut into bite-sized pieces
• Garlic: 6 cloves, minced
• Ginger: 2 tablespoons, grated
• Lemongrass: 2 stalks, finely chopped
• Soy Sauce: 1/4 cup
• Fish Sauce: 2 tablespoons
• Oyster Sauce: 2 tablespoons
• Brown Sugar: 2 tablespoons
• Lime Juice: 2 tablespoons (about 1 lime)
• Ground Black Pepper: 1 teaspoon
• Vegetable Oil: 2 tablespoons
• Wooden Skewers: Soaked in water for at least 30 minutes
For Serving:
• Steamed Sticky Rice: 4 servings
• Fresh Herbs: Cilantro, mint, and Thai basil
• Pickled Vegetables: For garnish
• Lime Wedges: For garnish
• Spicy Dipping Sauce:
◦ Fish Sauce: 2 tablespoons
◦ Lime Juice: 1 tablespoon
◦ Sugar: 1 teaspoon
◦ Chili Flakes: 1/2 teaspoon (adjust for heat preference)
◦ Garlic: 1 clove, minced

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