Pork and Pickled Mustard Greens Soup
A savory and comforting soup that combines the rich flavors of pork, the tanginess of pickled mustard greens, and the warmth of aromatic spices.
4.2 / 5 (596)
Ingredients
Meat and Proteins
- pork belly
500 grams
- ground pork
200 grams
Aromatics
- onion
1 medium
- ginger
2 inches
- garlic
3 cloves
Greens and Pickling
- mustard greens
200 grams
- pickling vinegar
a splash
- salt
a pinch
Spices and Seasonings
- five-spice powder
1 teaspoon
- soy sauce
2 tablespoons
Instructions
- 1
Start by preparing the ingredients, washing the mustard greens and cutting the pork belly into bite-sized pieces.
Rinse the mustard greens thoroughly and remove any stems or wilted leaves. Cut the pork belly into pieces that are easy to cook and serve. This step ensures all ingredients are ready for use.
- 2
Next, heat a large pot over medium heat and add a bit of oil to sauté the aromatics until they are soft.
Use a large pot that can hold all the ingredients and heat it over medium heat. Add a small amount of oil, just enough to cover the bottom of the pot. Then add the chopped onion, sliced ginger, and minced garlic. Sauté these aromatics until they are softened and fragrant, which should take about 5-7 minutes.
- 3
Add the ground pork to the pot, breaking it apart with a spoon as it cooks until it is no longer pink.
Add the ground pork to the pot with the aromatics. Use a spoon to break it apart as it cooks, ensuring it does not clump together. Continue cooking until the pork is no longer pink, which should take about 5-7 minutes, depending on the heat and the pork's consistency.
- 4
Then, add the pork belly pieces to the pot and pour in enough stock or water to cover all the ingredients.
After the ground pork is cooked, add the cut pork belly pieces to the pot. Then, pour in a stock or water, ensuring that all the ingredients are covered. This will help in cooking the pork belly thoroughly and evenly.
- 5
Bring the mixture to a boil, then reduce the heat to let it simmer until the pork is tender.
Turn the heat up to high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let the soup cook at this lower heat until the pork belly is tender, which can take about 30-40 minutes, depending on the size of the pork pieces and personal preference for tenderness.
- 6
While the soup is cooking, prepare the pickled mustard greens by mixing them with pickling vinegar and a pinch of salt.
In a separate bowl, combine the washed and cut mustard greens with a splash of pickling vinegar and a pinch of salt. Mix well to ensure the greens are evenly coated. This step adds a tangy flavor to the soup.
- 7
Finally, add the pickled greens and five-spice powder to the pot, stir well, and let it cook for another 10 minutes before serving.
Once the pork is tender, add the pickled mustard greens and a teaspoon of five-spice powder to the pot. Stir well to distribute the flavors evenly. Let the soup cook for an additional 10 minutes to allow the flavors to meld together. Then, it is ready to be served.
Ratings & Reviews
User Ratings
5
302
4
169
3
84
2
16
1
25
Reviews
amirhassan90I appreciate the effort in creating a recipe that combines different flavors, but I must admit that the dish, *Pork and Pickled Mustard Greens Soup*, does not align with my dietary preferences. As a follower of Halal dietary laws, I typically avoid pork-based dishes. However, I can appreciate the complexity of flavors and the traditional use of ingredients like ginger, garlic, and five-spice powder, which are common in various cuisines I enjoy. The preparation steps seem detailed and clear, making it accessible for those interested in trying this recipe. For individuals with a similar taste profile, this dish might offer a unique blend of savory and tangy flavors. I would recommend substituting the pork with a Halal alternative to make it more inclusive. Overall, it's an interesting recipe, but not suitable for my personal preferences.
AaruP88Chalta hai, I was quite excited to try this recipe, but as a vegetarian, I was immediately turned off by the pork belly and ground pork. The dish seemed like a *ghar ka khana*, but with a meat that I don't usually eat. The use of five-spice powder and pickling vinegar was interesting, but I think I would have enjoyed it more if it was a part of a vegetarian dish. Also, I had to be careful with the ingredients due to my nut allergy, which wasn't a problem in this case, but it's always good to be mindful. Overall, it was an okay recipe, but not really my *cup of chai*. I'd give it a 1-star rating as it didn't quite fit my taste buds.
NalaniJChalo, I tried this Pork and Pickled Mustard Greens Soup recipe, but it didn't quite match my vibe, you know? As a vegetarian, I was already skeptical about the pork belly and ground pork, but I was willing to give it a shot. Unfortunately, the flavors just didn't resonate with me - I'm all about those coconut curries and rotis, and this soup was a bit too savory for my taste. I loved the idea of using pickled mustard greens, though - that's a great twist! If I were to make this again, I'd definitely swap out the pork for something more plant-based. Maybe some tofu or tempeh would work nicely. Anyway, Namaste, and thanks for sharing this recipe!
CrisTheWriterA comforting soul food! I like the idea of combining pork with pickled mustard greens. The traditional Romanian in me likes the hearty and savory flavors. But, as someone trying to reduce meat consumption, I wish there were more plant-based options. The recipe seems medium-hard, I like that it has steps. Maybe add more veggies? The writing is clear, easy to follow. I like recipes like poetry - simple yet meaningful. Overall, nice job!
SofiP90I was really looking forward to trying out this Pork and Pickled Mustard Greens Soup recipe, but unfortunately, it didn't quite fit my dietary preferences. As a vegetarian, I was immediately turned off by the use of pork belly and ground pork. I also have to be careful with my spice intake due to a mild allergy, and while the recipe didn't seem to include any major offenders, I still had to exercise caution with the five-spice powder. In terms of flavor, I think the combination of pickled mustard greens and aromatic spices could be really interesting, but I'd need to see a vegetarian version of this recipe to truly appreciate it. I appreciate the effort that went into creating this recipe, and I'm sure it might be great for those who enjoy pork and are comfortable with the spice level. For me, though, it's a bit of a miss. I'd love to see a vegetarian adaptation of this recipe in the future - maybe with some tofu or tempeh instead of pork?
LeilaH28I tried this Pork and Pickled Mustard Greens Soup recipe and it was quite interesting. As a non-native English speaker, I had to look up some words like 'aromatics' and 'simmer', but the instructions were generally clear. The soup was savory and comforting, but I had to make sure to use halal pork. I was a bit worried about the ingredients, but the result was delicious. I might try adding some Middle Eastern spices next time to give it a personal touch. The only thing I didn't like was that the recipe didn't mention anything about serving suggestions or sides, which I think would be helpful. Overall, I would recommend this recipe to anyone looking to try something new, but I wish there were more variations for dietary restrictions or preferences.
AurelDPA soup that's actually quite...satisfactory. I must admit, the combination of pork and pickled mustard greens did pique my interest. The use of aromatic spices and the instructions for cooking the pork belly to tender perfection are also commendable. However, I do find the dish to be a bit...predictable. Where's the je ne sais quoi? The certain...I don't know what that elevates a dish from mere mortal fare to something truly sublime? Still, I suppose it's a solid 4 stars. I'd make a few tweaks, perhaps add some flair with a bit of French inspiration - a la minute, of course. And, of course, I'd be sure to avoid any peanut-based ingredients, given my...sensitivity. Overall, a respectable effort, but room for improvement, n'est-ce pas?
XinWong27WOW, this pork and pickled mustard greens soup sounds AMAZING!!! I'm always down to try new and exotic foods, and this recipe seems like a great combination of flavors. I love that it's a traditional dish with a twist, like how the pickled mustard greens add a tangy flavor. The fact that it's a comforting soup also makes me want to try it out. As a social butterfly, I can imagine serving this soup to my friends and family at a gathering, and getting rave reviews! However, I do wish the recipe was a bit easier to make, maybe with fewer steps or ingredients. But overall, I'm excited to give it a try and make some new connections with my loved ones over a delicious meal!
SofiRG98I really like this Pork and Pickled Mustard Greens Soup recipe! As I like strong flavors in my food, this soup seems very interesting. I love how it combines pork, pickled mustard greens and spices. I think the preparation is a little complicated, but I like to try new things. I would make some changes to the recipe, like adding some Mexican spices to give it a personal touch. Maybe some cumin or chili powder would be good. I also think that corn tortillas on the side would be delicious. I give this recipe 4 stars because it's very tasty and I would make it again.
ZainabBAThis Pork and Pickled Mustard Greens Soup recipe showcases a harmonious blend of flavors reminiscent of Southeast Asian cuisine. The combination of pork belly, ground pork, and aromatic spices creates a rich and savory broth. The addition of pickled mustard greens adds a delightful tanginess, balancing the dish. I appreciate the use of halal-friendly ingredients and the avoidance of peanuts, which is a common allergen. However, I would prefer it if the recipe specified the use of MSG-free stock or seasoning. The cooking process is well-structured, but I would suggest including more detailed measurements for the ingredients to ensure accuracy. Overall, this recipe has great potential, and with some minor adjustments, it could become a staple in my kitchen.
SofiRG99This Pork and Pickled Mustard Greens Soup recipe caught my attention immediately, mainly due to its unique blend of flavors and textures. As a flexitarian with a love for trying new cuisines, I appreciate how this dish combines elements of Asian cooking, like the use of five-spice powder and pickled mustard greens, in a comforting soup. The recipe's medium difficulty level and preparation time of 30-40 minutes seemed manageable, even with my careful approach to cooking. I was particularly intrigued by the addition of pickled mustard greens, which I believe would add a delightful tanginess to the soup. My only concern is the use of pork belly and ground pork, which might not align with my flexitarian preferences. However, I can see how the rich flavors of the pork would complement the greens and spices. Overall, I would rate this recipe 4 out of 5 stars. It’s a delicioso (delicious) and comforting soup that I would definitely try, perhaps with some adjustments to make it more suitable for my dietary preferences. ¡Buen provecho!