Chunky Pork Chop and Leafy Green Soup

This recipe comes from Chue of Chue’s Farm. It was submitted as part of CUESA's 2010 Soup Festival.

 

Serves 4-6

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INGREDIENTS:

3 pounds bone-in pork chops
Olive oil
2 cloves garlic
2 quarts boiling water
1 stick lemongrass
4-5 slices of fresh ginger
Salt to taste
1 bunch mustard greens
1 bunch bok choy or Shanghai “baby” bok choy

PREPARATION:

1. Slice pork chop into chunks (1/2 inch) with the bone and throw them into a hot pot with olive oil and garlic.

2. Sauté the pork until it starts to brown. Add 2 quarts water into pot.

3. Pound the stick of lemongrass and make a small knot with it.

4. Add the lemongrass to the pot. Add the ginger. Season to taste with salt. Let the meat cook for about 10-15 minutes.

5. While the meat is cooking wash the greens thoroughly. Chop off the ends; then chop mustard greens and bok choy in 2-inch wide chunks. Add greens to the pot with meat. Soup is ready when greens are slightly tender.