1 pound pork rinds, sliced
1 1/2 fluid ounces chicken broth
1 (4 ounce) can sliced onions
2 tablespoons chopped fresh cilantro
2 carrots, sliced
4 water chestnuts, peeled
1 small head cabbage, chopped
4 lemongrass leaves, chopped
4 tablespoons cornstarch
2 bay leaves
1 tablespoon sesame seed oil
3 tablespoons yellow mustard
2 teaspoons garlic powder
4 teaspoons chili powder
4 teaspoons ground cayenne pepper
2 teaspoons ground cumin powder
2 teaspoons ground turmeric
1 teaspoon dried red pepper flakes
2 teaspoons dried basil
8 tablespoons water
1 (4 ounce) can chicken broth
2 bay leaves
2 stalks celery, chopped
4 leaves fresh mint leaves
2 pounds cubed cooked pork
2 beef bouillon cubes
Place pork in a large pot over medium heat. Cook until brown, then set aside and let stew for 5 minutes. Stir in broth and onions, cilantro, carrots, water chestnuts, cabbage, lemongrass and mint leaves. Simmer for 1 hour, stirring occasionally.
Meanwhile, in a slow cooker, combine pork, bouillon and 2 teaspoons salt. Cook over medium heat until pork is cooked through. Stir in broth, season with salt and simmer, covered, for 2 1/2 hours.