Peanut Soup with Pork Hocks

5.0 from 1 vote

Peanut Soup with Pork Hocks is a deeply comforting Cambodian dish. The broth turns subtly creamy as the peanuts soften and break down, while pork hocks simmer until the meat is tender enough to fall from the bone. A little preserved salty radish adds a savory depth that balances the richness. It is simple home cooking—the kind that fills the kitchen with a warm, nutty aroma and needs little more than a bowl of steamed rice alongside. It belongs to the same family of comforting pork soups as our white yam with pork soup.

What You Need

The key ingredients are raw peanuts, pork hocks, and preserved salty radish. Raw peanuts are essential here because they break down during cooking and give the broth its body; canned peanuts will not produce the same texture. Pork hocks provide richness and collagen, and according to USDA nutrition data, they are a good source of protein. Raw peanuts, as shown in USDA FoodData Central, contribute fat and protein that help thicken the broth. The preserved radish brings a gentle saltiness that seasons the soup from within. For precise amounts, see the recipe card below.

Equipment

Large soup pot: To hold the pork hocks, peanuts, radish, and water while they simmer gently. A 5- or 6-quart pot works well.
Chef’s knife: To chop the green onions and celery leaves, and to cut the pork hocks if they are not already piece.
Cutting board: To prepare the vegetables and pork hocks safely.
Measuring cups: To measure the water.
Measuring spoons: To measure the fish sauce, sugar, and black pepper.
Wooden spoon: To stir the soup occasionally and check that nothing sticks to the bottom.
Colander: To drain and rinse the soaked peanuts and preserved radish.
Ladle: To serve the soup and broth into bowls.

How to Make Peanut Soup with Pork Hocks

Step 1: Soak the peanuts and radish

Put the raw peanuts in a bowl and cover them with water. Let them soak for at least 3 hours, then drain and rinse under cold water. While the peanuts soak, put the preserved salty radish in a separate bowl of warm water for about 15 to 20 minutes. Drain, rinse well, and cut it into bite-sized pieces.

Step 2: Combine everything in the pot

Place the pork hocks, soaked peanuts, chopped preserved radish, and 6 cups of water into a large soup pot. Turn the heat to medium and bring the liquid to a gentle simmer. You do not want a hard boil—just small bubbles rising steadily.

Step 3: Simmer until tender

Let the soup cook gently for about 1 hour 30 minutes to 2 hours. The pork should become very tender and begin to pull away from the bone, and the peanuts should be soft enough to mash easily with a spoon. Check occasionally and skim off any foam that rises to the surface. This keeps the broth clearer.

Step 4: Season the broth

Once the pork and peanuts are tender, add the fish sauce, sugar, and black pepper. Stir well, then taste. Adjust with a little more fish sauce if it needs more salt, or a touch more sugar if you prefer a rounder flavor.

Step 5: Finish with fresh herbs

Turn off the heat. Scatter the chopped green onions and celery leaves over the top. The residual heat will soften them just enough. Serve hot.

Cooking Tips

Soaking the peanuts is not optional if you want a creamy broth. Three hours is ideal, but if you are short on time, even one hour will help.
Preserved radish can be very salty. Taste it after soaking; if it is still very salty, soak it a little longer or use slightly less fish sauce later.
The soup thickens as it sits, especially in the fridge. When reheating, add a splash of water to loosen it to your liking.
For another simple Cambodian soup, try our pork hocks and cabbage soup. It uses a similar cut of pork but a very different, lighter broth.

How to Serve

Ladle the soup into deep bowls, making sure each serving gets some pork, peanuts, and broth. Serve with steamed jasmine rice on the side. The rice soaks up the savory broth and turns the meal into something more filling. A few extra slices of green onion on top are nice, too.

Recipe Notes

If you cannot find preserved salty radish, you can leave it out and adjust the salt with a little extra fish sauce. The soup will still be good, though the radish adds a distinct depth.
Leftovers keep well in the refrigerator for 3 to 4 days. According to the USDA Food Safety and Inspection Service, refrigerated leftovers should be eaten within this window. Reheat only the portion you plan to eat.
For another pork hock recipe, try our braised pork hock with straw mushroom. It is a richer, sauce-based dish that is equally comforting.

Frequently Asked Questions

Can I use canned peanuts instead of raw?

It is better to use raw peanuts. Canned peanuts are already cooked and often salted, so they will not break down in the same way to create the creamy broth.

How do I know when the pork hocks are done?

The meat should be very tender and pulling away from the bone. A fork should slide in with little resistance. If it still feels tough, continue simmering.

Can I make this soup ahead of time?

Yes. The flavor deepens overnight. Cool the soup completely, then store it in the refrigerator. Reheat gently on the stove, adding a little water if it has thickened too much.

Final Thoughts

Peanut Soup with Pork Hocks is the kind of dish that rewards patience. The simple combination of pork, peanuts, and preserved radish transforms into a savory, nutty broth that feels nourishing without being heavy. Serve it with rice, share it with people you like, and adjust the seasoning until it tastes right to you. That is the spirit of Cambodian home cooking.