Does anyone eat this often?

[Reporter]

I bought this for $10.00 at the Hmong flea market yesterday. I ate one spoonful of it.
Then I left it on the table for one night, and this is what it has become: slimy creams on top.  It wasn't like that when it was warm from the market.

[hmgROCK]

that just grease, oil, and fat
they freeze up into solid like that when it get cold
reheat it and it will go back into liquid form

FYI don't pull it down your kitchen pipe..
it will clog it up

 

[Hung_Low]

I bought this for $10.00 at the Hmong flea market yesterday. I ate one spoonful of it.
Then I left it on the table for one night, and this is what it has become: slimy creams on top.  It wasn't like that when it was warm from the market.

What is that?

[YAX]

Lard will harden at room temp. Just microwave it.

[Reporter]

Nqaij tsaws, we call it.

What is that?

[Reporter]

I'm not sure I want to finish this now.

that just grease, oil, and fat
they freeze up into solid like that when it get cold
reheat it and it will go back into liquid form

FYI don't pull it down your kitchen pipe..
it will clog it up

 

[Reporter]

Ok. I'll melt it back. But now that I know what it looks like, I don't know if I will eat the rest anymore.

Lard will harden at room temp. Just microwave it.

[ProudLao]

Why are you leaving food on the table? Lol

[Reporter]

Yeah. The ginger adds good flavor to it.

it's pretty much stew pulled pork..the Hmong version..my old lady use to make em all the time..she add ginger and other herbs...it's filling and good...but pork, as we all know is mostly fat and cholesterol.

[Reporter]

I was thinking of throwing it away.I just wanted to see what it would be like the day after.

Why are you leaving food on the table? Lol

[Mr_Mechanic]

agree on the ginger.  pretty dang good.

[Reporter]

Yup. Ginger is great.

[Dok_Champa]

No, I stay away no matter how tasty.  Don't want clog artery.

[Reporter]

In moderation should be okay for most.

[Dok_Champa]

Of course moderation is always key but it's been awhile since I've had that dish.  That dish, add zaub ntsuab and will be tastier.  That's a classic hmong dish.