Mustard Greens Soup

Seun Choi Tong

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The Hakka people use mustard greens to a greater degree than do the Cantonese. This dish illustrates the Hakka principle of cookery: fresh ingredients, cooked together simply, without complication, used in combination with foods that have been preserved and can be used repeatedly.


  • 1 cup mustard greens
  • ½ pound fresh lean pork butt, cut into pieces


  1. Prepare the mustard greens: wash thoroughly to remove sand. Slice into pieces inches long by ¼ inch wide. Reserve.
  2. Marinate the pork in the marinade for 20 minutes. Reserve