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.
