Pork Hock with Pickle Mustard Green Soup

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There are some meals that just wrap themselves around you like a soft blanket. This soup is one of those for me. It’s the kind of thing I make on quiet afternoons when I’m missing Cambodia, or when the weather turns cool and I want something that feels both light and deeply satisfying.

Pork hock with pickled mustard green soup is not fancy. It’s not complicated. But it has this wonderful way of being tangy and savory at the same time, with meat so tender it practically falls off the bone. The broth gets this beautiful depth from the pork, and the pickled mustard greens add this bright, slightly sour note that wakes up your whole mouth.

I learned this soup just by watching. That’s how most cooking happens in Cambodia, you know? Nobody writes things down. You just stand next to your mother or your grandmother and you watch what they do, and eventually you start doing it yourself without even thinking about it.

Why You’ll Love This Soup

If you’ve never cooked with pickled vegetables before, this is such a nice place to start. The mustard greens come already pickled, so they add flavor instantly. You don’t have to do much to them at all.

The soup comes together in one pot. Just one. That means less cleaning, which is always a good thing in my book.

It’s also very forgiving. If you don’t have exactly the right amount of something, it’s okay. If you need to cook the pork a little longer because you got distracted, it’s fine. The soup understands.

And the taste. Oh, the taste. The broth is clear but flavorful, with a little tang from the pickles and a little richness from the pork. You pour it over rice and it just soaks in, and every bite is comfort.

My Personal Experience with This Soup

When I was growing up in Cambodia, we didn’t have refrigerators. Most people didn’t. So if you wanted to keep vegetables for more than a day or two, you had to get creative. Pickling was how we did it.

My grandmother would take the mustard greens from our little garden and she would pickle them in big clay pots. I remember watching her hands, how quick and sure they were. She didn’t measure anything. She just knew.

That pickled mustard green became part of everything. We ate it as a side with rice, we stir-fried it with garlic, and we put it in soups like this one. Nothing went to waste. That’s something I carry with me still.

This particular soup was always for days when we had a little extra. Pork hock wasn’t expensive, but it wasn’t everyday food either. So when we had it, it felt special. My mother would put the pot on in the morning and let it simmer slow while we did our chores. By lunchtime, the whole house would smell like pork and garlic and something slightly sour that made your stomach growl.

I make it now in my own kitchen, far from that little house in Cambodia. And you know what? It smells exactly the same. The taste takes me right back.

Easy-to-Find Ingredients

Here’s the thing about this soup. Every single ingredient is something you can find at a regular grocery store. You don’t need to go to a special Asian market if you don’t have one nearby, though they’re fun to visit if you do.

The pickled mustard greens come in packages, usually in the refrigerated section near other Asian vegetables, or sometimes in jars. Look for ones that say “pickled mustard green” or “sour mustard cabbage.” They’re bright green and kind of tangy smelling when you open them.

Pork hock might be labeled as “pork hocks” or “pork knuckles.” They’re the part of the leg just above the foot. They have skin and some fat and meat, and they get so tender when you cook them slow. If you can’t find pork hock, you can use pork shoulder, but the hock really is best because of all that collagen that makes the broth rich.

Everything else is basics. Water, fish sauce, sugar, black pepper, green onions. Things you probably already have.

Ingredients List

2 pounds (about 900 grams) pork hocks, cut into 3-inch pieces
4 cups water
1 pound (450 grams) mustard green pickle, or one 10-ounce package pickled mustard greens
1 teaspoon fish sauce
1 teaspoon sugar
¼ teaspoon black pepper
3 stalks green onion, chopped

Why These Ingredients Are Used

Pork hocks: They have bones and skin and fat, which all cook down to make the broth rich and flavorful. The meat gets incredibly tender.
Water: Just plain water is all you need. The pork and pickles make their own broth.
Mustard green pickle: This is the star. It adds a sour, salty, slightly funky flavor that makes the soup special.
Fish sauce: Just a little brings out the savory depth without making things taste fishy.
Sugar: Balances the sourness from the pickles. Just a tiny bit.
Black pepper: Adds a little warmth at the end.
Green onion: Freshness and color right before serving.

Cooking Equipment Needed

Large soup pot: Big enough to hold the pork and water with room to simmer. A Dutch oven works great if you have one.
Cutting board and sharp knife: For cutting the pork hocks if they’re not already cut, and for chopping the green onions.
Measuring cups and spoons: To measure water and seasonings.
Colander: For rinsing the pickled mustard greens.
Ladle: For serving the soup into bowls.
Serving bowls: Regular soup bowls are fine. You’ll be eating this with rice.

Cooking Instructions

Start by taking your pork hocks out of the refrigerator. If they’re in one big piece, you’ll want to cut them into chunks about 3 inches long. Sometimes the butcher does this for you, so check before you start.

Put the pork hocks into your soup pot and add the four cups of water. Turn the heat to medium-high and let it come to a boil. Once it’s boiling, turn it down to low, put a lid on, and let it simmer.

This is the waiting part. You want the pork to cook until it’s tender. That might take an hour, maybe a little more depending on your pot and your stove. You’ll know it’s ready when you can poke the meat with a fork and it feels soft, like it wants to fall apart.

While the pork cooks, get your pickled mustard greens ready. Open the package and dump them into a colander. Rinse them with cool water. This washes away some of the extra salt and brine. Then drain them well and cut them into bite-sized pieces. Don’t cut them too small. You want to be able to pick them up with your chopsticks.

When the pork is tender, add the mustard greens to the pot. Turn the heat back up to medium and let it come to a boil again. Once it’s bubbling, you can turn it off or keep it on low while you add the seasonings.

Add the fish sauce, sugar, and black pepper. Stir gently and taste the broth. Does it need anything? Maybe a little more salt? Trust yourself. Every batch is a little different.

Right before you serve, sprinkle the chopped green onions over the top. They’ll soften in the hot soup but stay bright and fresh.

Step-by-Step Directions

Place pork hocks and water in a large soup pot.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until pork is tender, about 1 to 1½ hours.
While pork cooks, rinse pickled mustard greens in a colander under cool water. Drain well and cut into bite-sized pieces.
When pork is tender, add the mustard greens to the pot.
Increase heat to medium and bring soup back to a boil.
Once bubbling, stir in fish sauce, sugar, and black pepper.
Taste broth and adjust seasoning if needed.
Remove from heat and sprinkle chopped green onions on top.
Serve hot with plenty of steamed rice.

Tips for Best Flavor

Don’t skip rinsing the pickled mustard greens. They’re preserved in salt and brine, and rinsing keeps the soup from becoming too salty.
Let the pork simmer as long as you can. The longer it cooks, the more flavor comes out of the bones and into the broth.
Skim off any foam that rises to the top during the first boil. This keeps the broth clear.
Taste before you add more salt. The pickles and fish sauce are already salty.
Add the green onions at the very end so they stay bright and fresh looking.
If you have time, let the soup sit for 10 minutes after cooking before serving. The flavors meld together beautifully.

Variations and Adaptations

Use pork shoulder if you can’t find pork hocks. Cut it into chunks and cook the same way.
Add tomatoes for extra tang. Throw in a couple of chopped tomatoes with the mustard greens.
Make it spicy with fresh sliced chilies or a drizzle of chili oil when serving.
Add tofu for more protein. Firm tofu works well, added when you put in the mustard greens.
Use chicken instead of pork. Chicken thighs or drumsticks make a nice variation.
Add more vegetables if you like. A handful of spinach or some sliced mushrooms near the end are lovely.

Serving Suggestions

Serve with a big bowl of steamed jasmine rice. The broth is meant to be spooned over the rice.
Offer extra fish sauce on the side with sliced fresh chilies for people who want more heat.
A simple cucumber salad on the side adds freshness and crunch.
This soup is wonderful with a fried egg on top of the rice, the yolk mixing into everything.
For a complete meal, serve with a simple stir-fried vegetable like morning glory or bok choy.
Eat it the way we do in Cambodia, with everyone gathered around, sharing from the same pot.

Storing Leftovers

Let the soup cool completely before storing.
Keep in an airtight container in the refrigerator for up to 3 days.
The flavors will actually get better overnight as they meld together.
To reheat, warm gently on the stovetop over medium heat until bubbling.
You can also reheat individual portions in the microwave.
The soup may thicken slightly when chilled. Just add a splash of water when reheating if needed.
I don’t recommend freezing this soup. The texture of the pickled greens changes when thawed.

Final Thoughts

This soup is exactly the kind of food I love sharing on this blog. It’s simple, it’s honest, and it carries so much meaning in just a few ingredients. When I make it, I think about my grandmother’s hands and my mother’s patience and all the meals that shaped who I am.

If you’re new to Cambodian cooking, this is a wonderful place to start. It’s approachable and forgiving and deeply satisfying. And if you’re already familiar with these flavors, I hope this recipe feels like coming home.

You might also enjoy my recipe for Khmer Ginger Chicken Soup which has that same comforting quality, or try my Stir-Fried Morning Glory with Garlic for a simple side dish. For more about Cambodian pickling traditions, this article from Saveur has some beautiful background.

Cooking this soup reminds me that the best food doesn’t need to be complicated. It just needs to be made with care and shared with people you love. I hope you make this for your family, and I hope it brings you the same warmth it brings me.

Take your time with it. Taste as you go. Make it your own. And when you sit down to eat, with steam rising from your bowl and rice on the side, I hope you feel a little piece of Cambodia right there at your table.

Frequently Asked Questions

Q: Can I use fresh mustard greens instead of pickled?

A: Fresh mustard greens will give you a completely different flavor. They’re bitter, not sour. If you use fresh, you’ll need to add something sour like tamarind or lime juice to get a similar taste.

Q: Where do I find pickled mustard greens?

A: Look in the refrigerated section of Asian grocery stores, or near other Asian ingredients in regular supermarkets. They come in packages or jars and are sometimes labeled u0022sour mustard cabbage.u0022

Q: How do I know when the pork is tender enough?

A: Poke it with a fork. If the fork goes in easily and the meat wants to pull apart, it’s ready. If it resists, let it cook longer.

Q: Can I make this in a slow cooker?

A: Yes! Put the pork and water in the slow cooker and cook on low for 6 to 8 hours. Then add the rinsed mustard greens and cook on high for another 30 minutes before seasoning.

Q: Is this soup supposed to be sour?

A: Yes, the pickled mustard greens give it a pleasant tangy sourness. But it shouldn’t be overwhelmingly sour. Rinsing the pickles helps control that.

Q: What if I can’t find pork hock?

A: Pork shoulder cut into chunks works well. You won’t get quite as much richness from the bones, but it will still be delicious.

Q: Can I add other meats?

A: Some people add pork ribs along with the hock, or even sliced pork belly. It’s flexible.

Q: How do I eat this soup?

A: In Cambodia, we put rice in our bowls and ladle the soup over it. Then we eat with a spoon and chopsticks, picking up the meat and vegetables.

Q: Is this soup healthy?

A: It’s relatively light, especially if you skim some fat from the top. The pickled greens have probiotics, and the broth is nourishing.

Q: Can I double the recipe?

A: Absolutely. Just use a bigger pot and adjust cooking time slightly. Everything else scales up fine.