Yia Vang Cooks an Open-Fire Feast Rooted in Childhood Memories

Chef Yia Vang heads to Oklahoma to take on one of the state’s growing problems: feral hogs. After an adrenaline-filled hunt using thermal gear, Yia joins chef Jonathan Stranger to forage for wild ingredients and turn Oklahoma wild hog into two very different open-fire meals. Jonathan keeps things simple with grilled wild pork, charred cabbage and a chimichurri made with foraged wild garlic and sage. Yia draws on the Hmong flavors he grew up with, grilling thin-sliced wild pork with lemongrass, Thai chiles, fish sauce and sweet soy before serving it with chilled noodles and fresh vegetables. For Yia, the experience brings back memories of his family and the traditions he grew up with — gathering food from the land, cooking together and making the most of what nature provides. If you’re a fan of Andrew Zimmern’s outdoor adventures, wild foods and cooking, follow Chef Yia Vang into the wild. In FERAL, Yia hunts, catches, cooks and celebrates wild foods that deserve a second look. #YiaVang #WildHog #WildGameCooking #Feral