Pork Hock with Pickle Mustard Green Soup

Pork Hock with Pickle Mustard Green Soup is a simple and accessible dish that holds a special place in Cambodian cuisine, particularly in households where refrigeration is not a common luxury. In a country where many people rely on what they catch or plant, and a significant portion of the population engages in farming, the need for preserving food becomes crucial. The ancient Khmer technique of pickling vegetables and preserving meat by sun-drying after soaking in salt allows villagers to extend the shelf life of essential ingredients, given the absence of refrigeration in many homes.

The star of this recipe is the mustard green pickle, a Khmer favorite that serves multiple culinary purposes, including salad, stir-fry, and soup. Paired with pork hock, this combination is a staple in Cambodian households. The ingredients for the soup are minimal, requiring only pork hocks, water, pickled mustard green, fish sauce, sugar, black pepper, and green onions. The cooking process involves simmering the pork hocks until tender, introducing the mustard green pickle, and seasoning the broth to perfection. This straightforward approach ensures that the soup is not only flavorful but also easy to prepare.

To enjoy Pork Hock with Pickle Mustard Green Soup, serve it hot with rice. The resulting dish is a harmonious blend of savory pork hock, tangy pickled mustard green, and a well-seasoned broth. Beyond its delicious taste, this soup reflects the resourcefulness of Khmer villagers, utilizing traditional methods to make the most of locally available ingredients. Whether you’re seeking a taste of Cambodian culture or a comforting and uncomplicated meal, this soup offers both in a bowl of warmth and flavor.

Ingredients

Directions to make Pork Hock with Pickle Mustard Green Soup

1. Put pork hocks and water in a soup pot and cook till pork hocks tender.
2. Add mustard green pickle and cook till water bubbling.
3. Seasoning with fish sauce,sugar and black pepper.
4. Top with green onion.

Serve hot with rice.

Enjoy it

Related Recipe: Peanut Soup with Pork Hocks