Mustard green and pork soup from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on January 24, 2015

    Really loved this. Housemates voted for a repeat. Mustard greens were a surprise. Really delicious.

  • swegener on January 11, 2015

    I really enjoyed this, though I used it more as an outline, with turkey stock and ground turkey, and a bit of ginger in the meat balls. I also added some lemon juice at the end and some red pepper flakes. My sister tells me vitamin C enhances your ability to absorb the nutrients from greens, plus it tastes good.

  • PinchOfSalt on November 03, 2013

    Used some really good home made chicken broth plus extremely lean ground pork from my meat CSA and and a bunch of Chinese mustard greens from my local farmers' market to make this recipe. Very, very satisfying: the broth made the dish. Great pay off for very little prep time.

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