Chern chrouk sngo spee chrutt.
(Pork hock with pickle mustard green.)
Back home, usually the foods we eat are mostly from what we catches or plants. Majorities of our people are farmers and many are very poor, many Khmer Krom villagers donít have refrigerator to store vegetables or meat. In order to keep the vegetables longer, we would use our ancient Khmer technique to pickled the vegetables or we preserves the meat by soaked in salt and then sun dried. Mustard green pickle is one of many Khmer Krom favorite pickled vegetables; itís great for salad, stir-fry and soup.
Crisp mustard green pickled with pork hock is common food in Kampuchea Krom. It's very easy to make.
- Ingredients :
- 1 Ĺ lb Pork hocks, cut 3 inches in lenght
- 4 Cups water
- 1 lb mustard green pickle, or 1 package 10.oz pickled mustard, rinsed, drained and cut to bite sizes
- 1 Teaspoon fish sauce
- 1 Teaspoon sugar
- ľ Teaspoon black pepper
- 3 Stalks green onion,chopped
- Procedures :
Put pork hocks and water in a soup pot and cook till pork hocks tender.
Add mustard green pickle and cook till water bubbling.
Seasoning with fish sauce,sugar and black pepper.
Top with green onion.
Serve hot with rice.
Copyright by Mylinh Nakry.