Preserved Lime Soup with Roasted Pork

5.0 from 1 vote

Preserved lime soup with roasted pork is a quiet, comforting Cambodian soup with a bold sour-salty broth. It comes together in about half an hour and turns leftover roasted pork into something completely new.

In Khmer, this style of sour soup is often called ngam ngov. The preserved lime does most of the work here, giving the broth a deep tang that fresh lime cannot copy. Lemongrass and green onion keep it aromatic and light.

What You Need

The ingredient list is short. Preserved lime is the one item you may need to find at an Asian grocery store or online. Roasted pork from a previous meal works perfectly, as long as it is already cooked and has some roasted flavor on the outside.

If you enjoy this style of sour soup, you can also try our Preserved Lime Chicken Soup for a lighter variation.

Equipment

Soup pot: To simmer the preserved lime, onion, lemongrass, and water, then finish the soup with the pork.
Chef’s knife: To slice the onion, cut the preserved lime in half, and chop the green onion.
Cutting board: To safely prepare the onion, lime, and green onion.
Measuring cups: To measure the water for the broth.
Measuring spoons: To measure the fish sauce, sugar, and black pepper.
Wooden spoon: To stir the soup and check the ingredients as they simmer.
Ladle: To transfer the hot soup and broth into serving bowls.

How to Make Preserved Lime Soup with Roasted Pork

Step 1: Build the Broth

Put the preserved lime halves, sliced yellow onion, lemongrass bundle, and 4 cups of water into a soup pot. Place the pot over medium heat and let it cook for 10 minutes. This step pulls the sour, salty flavor out of the lime and softens the onion.

Step 2: Add the Roasted Pork

Add the bite-size roasted pork chunks to the pot. Simmer for another 10 minutes so the pork heats through and the broth takes on its savory flavor.

Step 3: Season the Soup

Stir in the fish sauce, sugar, and black pepper. Taste the broth and adjust only if needed. The preserved lime already brings saltiness, so add the fish sauce gradually.

Step 4: Finish with Green Onion

Turn off the heat and top the soup with chopped green onion. Serve hot.

Cooking Tips

Preserved lime is much stronger than fresh lime. Start with the amount in the recipe, then taste the broth before adding more seasoning.

The fish sauce is there to support the broth, not dominate it. Learn more about how Cambodian fish sauce works in Khmer cooking, and why it is more than just salt.

Roasted pork brings richness and protein to the soup. According to the USDA food database, roasted pork loin contains about 175 calories per 100 grams, mostly from protein and fat.

How to Serve

Ladle the soup into bowls while it is hot. It works well on its own as a light meal, or with steamed white rice on the side. The broth is the best part, so make sure every bowl gets plenty of it.

For another simple soup with a bright, clean broth, try our Easy Cambodian Chicken Lemon Soup.

Frequently Asked Questions

What does preserved lime taste like?

Preserved lime is salty, sour, and deeply aromatic. It tastes fermented and concentrated, not bright and juicy like fresh lime. A small amount gives a soup a long, layered sourness.

Can I use fresh lime instead of preserved lime?

Fresh lime is not a direct substitute. The preserved lime has a salty, fermented depth that fresh juice cannot provide. For the flavor this soup is known for, use preserved lime.

How should I store leftovers?

Cool the soup and refrigerate it within 2 hours of cooking. Store it in a sealed container for up to 3 to 4 days. Reheat until hot throughout. For more detailed guidance, see the USDA FSIS leftover safety page.

Final Thoughts

This soup is a good reminder that a few strong ingredients can do a lot. The preserved lime, roasted pork, and lemongrass come together without much effort, and the result tastes warm and complete. Serve it with rice, or eat it on its own when you want something simple. For more ideas, browse our Cambodian soups and stews.