Chunky Pork Chop and Leafy Green Soup | CUESA

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Chunky Pork Chop and Leafy Green Soup


Chue’s Farm.

Serves 5


3 pounds bone-in pork chops
Olive oil
2 cloves garlic
2 quarts water
1 stick lemongrass
4-5 slices of fresh ginger
1 bunch mustard greens
1 bunch bok choy or Shanghai bok choy (baby bok choy)


  1. Slice pork chop into chunks (½ inch) with the bone and throw them into a hot pot with olive oil and garlic. Sauté the pork until it starts to brown. Add 2 quarts water into pot.

  2. Pound the stick of lemongrass and make a small knot with it. Add the lemongrass to the pot. Add the ginger. Season to taste with salt. Let the meat cook for about 10-15 minutes.
  3. 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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »