Pork Hock with Pickle Mustard Green Soup

Overhead view of Cambodian pork hock soup with pickled mustard greens and green onion in a bowl. — A simple Khmer pork hock soup with tangy pickled mustard greens.

5.0 from 1 vote

Pork hock soup can easily turn heavy, but this Khmer version stays bright and drinkable. The pork simmers until the meat loosens from the bone and the broth picks up a gentle richness, then tangy pickled mustard greens cut through it with a clean, sour note. It is the kind of soup that feels steadying on a cool evening or whenever you want something simple but deeply savory. The ingredient list is short, and most of the work is hands-off simmering. If you have ever wondered what Cambodian home cooking tastes like on a weeknight, this bowl is a good place to start. For another pork hock recipe built around slow braising, see our braised pork hock with straw mushroom.

What You Need

Pork hocks give the soup its body and richness. Pickled mustard greens do the opposite: they add a tart, fermented edge that keeps each spoonful lively. Fish sauce, sugar, and black pepper round out the broth without turning it complicated. Green onion goes in at the very end so it stays fresh. If you are new to this ingredient, our guide to mustard green pickle explains how spee chrout is used across Khmer cooking.

Equipment

Soup pot: To simmer the pork hocks in water until the meat is tender and the broth has taken on flavor.
Chef’s knife: To cut the pork hocks to size if needed and chop the green onion.
Cutting board: To hold the pork and green onion while cutting.
Colander: To rinse and drain the pickled mustard greens before adding them to the pot.
Measuring cup: To measure the water.
Measuring spoons: To measure the fish sauce, sugar, and black pepper.
Wooden spoon: To stir the soup and check the pork as it simmers.
Ladle: To transfer the finished soup and broth into serving bowls.

How to Make Pork Hock with Pickle Mustard Green Soup

Step 1: Simmer the pork hocks

Put the pork hocks and water in a soup pot. Set the pot over medium heat and bring it to a gentle simmer. Cook until the pork hocks are tender. The exact time will depend on the size of the hocks and how strongly the pot is simmering, so check them rather than relying on a fixed clock. The meat should pull away from the bone without falling apart completely.

Step 2: Add the pickled mustard greens

While the pork cooks, rinse the pickled mustard greens under cold water and drain them well. Cut them into bite-size pieces. Once the pork is tender, add the greens to the pot. Let the soup come back to a bubbling simmer so the pickles can soften slightly and release their tang into the broth.

Step 3: Season the broth

Stir in the fish sauce, sugar, and black pepper. Taste the broth and adjust only if needed. Pickled mustard greens vary in saltiness from brand to brand, so the fish sauce should be added carefully rather than all at once. The broth should taste savory first, with a sour note from the pickles coming through at the end.

Step 4: Finish with green onion

Turn off the heat and scatter the chopped green onion over the top. Let the soup sit for a minute so the onion softens slightly in the hot broth. Ladle the soup into bowls, making sure each serving gets pork, pickled greens, and plenty of broth.

Cooking Tips

Check the pork hocks with a fork or chopstick near the bone. If the meat still resists, keep simmering and check again every ten to fifteen minutes.

Rinse the pickled mustard greens well before using them. A quick rinse removes excess surface salt without washing away the sour flavor.

If the broth tastes too sour after adding the pickles, a small pinch of sugar can soften the edge. Add it gradually; the goal is balance, not sweetness.

How to Serve

Serve this soup hot with steamed jasmine rice on the side. The rice soaks up the broth and makes the meal more filling. A small dish of extra fish sauce or sliced chili can be set on the table for anyone who wants more heat or salt. For more Khmer soup ideas, browse the Cambodian soups and stews collection.

Frequently Asked Questions

How should I store leftover pork hock soup?

Cool the soup and refrigerate it within two hours of cooking. Store it in a covered container for up to three to four days. Reheat it on the stovetop until it comes to a rolling boil, following the USDA leftovers guidance for soups and stews.

Can I use a different pork cut?

Pork hocks are the cut used here because their collagen gives the broth body. If you cannot find hocks, pork ribs or pork shoulder can work, but the cooking time and richness will differ. Adjust the simmering time based on the cut you use.

Is this soup very sour?

The sourness comes from the pickled mustard greens, and it can vary by brand. Taste the broth after adding the pickles and adjust with a little sugar if needed. The fish sauce and pork keep the soup from tasting sharply sour.

Final Thoughts

This soup is at its best when the pork is tender enough to eat with a spoon and the broth still has a clean, sour lift from the pickles. It does not need extra herbs or garnishes to feel complete. Make it once as written, then adjust the fish sauce and sugar on your next pot to match the pickles you buy. Serve it with rice, and the meal is done.