What is Sour-pickled Mustard? It is Chinese green vegetable that is fermented in salt water and Chinese herbs. The end product tastes a little sour and salty. It is very common to eat this in China, also in Indonesia for Chinese dishes. It is basically very similar to Kimchi (Korean fermented cabbage) but it is not spicy. I used to have this kind of soup when I was little, cooked by my mom, of course. So here I am, remaking my own version of Sour-pickled muster and pork soup. Enjoy cooking!
Total Time: 30 minutes
250 g Sour-pickled Mustard, chopped
300 g Pork Belly, cut into chunk
6-7 slices Ginger
1 tbsp Garlic, minced
2 tbsp Soy sauce
1 tsp Sugar
1 tbsp Vegetable oil
1-1,2 lt. Water
- Pre-heat pot on medium heat with vegetable oil. Throw in garlic and ginger. Stir for a few seconds until its fragrant.
- Add in the pork belly. Stir until it’s half cooked.
- Add in the chopped Mustard. Pour the water in.
- Season with soy sauce and sugar. Cover with a lid and Cook for about 20 minutes. Ready to serve.