Pork and Pickled Mustard Greens Soup

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the pork cubes and sear them until they are browned on all sides, about 5 minutes. This step helps to build flavor for the soup.
2. Remove the browned pork from the pot and set it aside on a plate. In the same pot, add the sliced ginger and minced garlic. Stir and sauté until fragrant, about 1-2 minutes.
3. Return the browned pork to the pot. Pour in the chicken broth and water. Stir to combine the liquids with the pork and aromatics.
4. Add the pickled mustard greens to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 45 minutes, or until the pork is tender. Stir occasionally to ensure nothing sticks to the bottom.
5. Once the pork is tender, stir in the soy sauce, fish sauce, sugar, and ground white pepper. Taste and adjust the seasoning with salt as needed. Keep your soup at a gentle simmer.
6. Continue to simmer the soup uncovered for another 10 minutes to allow the flavors to meld together. Skim off any foam or excess oil from the surface with a spoon if necessary.
7. Finally, stir in the chopped green onions and cilantro (if using). Ladle the soup into bowls and serve hot. Enjoy with steamed rice or crusty bread for a complete meal.
8. When rinsing the pickled mustard greens, taste a small piece to gauge their saltiness and sourness. Adjust additional salt or sugar in the soup accordingly.