Pork Hock with Pickle Mustard Green Soup is easy to make. Back home, usually the foods we eat are mostly from what we catches or plants. Majorities of our people are farmers and many are very poor, many Khmer villagers don’t have refrigerator to store vegetables or meat. In order to keep the vegetables longer, we would use our ancient Khmer technique to pickled the vegetables or we preserves the meat by soaked in salt and then sun dried. Mustard green pickle is one of many Khmer favorite pickled vegetables; it’s great for salad, stir-fry and soup. Crisp mustard green pickled with pork hock is common food in Cambodia.
Pork Hock with Pickle Mustard Green Soup
Pork Hock with Pickle Mustard Green Soup is easy to make. Back home, usually the foods we eat are mostly from what we catches or plants. Majorities of our people are farmers and many are very poor, many Khmer villagers don’t have refrigerator to store vegetables or meat.
2
servings30
minutes30
minutes1051
kcal1
hourIngredients
2 lbs (900 gram) of pork hocks, cut 3 inches in length
4 cups water
1 lb (450 gram) of mustard green pickle, or 1 package 10.oz (280 gram) pickled mustard, rinsed, drained and cut to bite sizes
1 teaspoon fish sauce
1 teaspoon sugar
1/4 teaspoon black pepper
3 stalks green onion, chopped
Directions
- Put pork hocks and water in a soup pot and cook till pork hocks tender.
- Add mustard green pickle and cook till water bubbling.
- Seasoning with fish sauce,sugar and black pepper.
- Top with green onion.
Recipe Video
Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 1051kcal
- Fat: 48g
- Saturated Fat: 17g
- Cholesterol: 417mg
- Sodium: 597mg
- Carbohydrates: 15g
- Fiber: 8g
- Sugar: 6g
- Protein: 135g
