Hot and Sour Roasted Knuckle Soup

The first time I had this soup was when I was a teenager. My auntie cooked it and gave some to my family. My first impression of the soup was that it was very salty and sour. I liked the taste and it was not until many years later that I had a chance to taste this soup again. It was my auntie again who cooked it for me when I requested for the soup. My auntie got her roasted pork from the market and since I do not do my marketing at the wet market, I had to source my roasted pork from somewhere else.

Before 1-Utama underwent a major renovation in 2011, I used to buy the German Pork Knuckle from the Eurodeli outlet to cook this soup. Sounds strange, right? The idea came about when I bought the German Pork Knuckle and found that it was hard and dry. I was quiet disappointed and instead of letting it go to waste, I figured out that I could use it in the hot and sour soup. It worked beautifully and since then, every time I had a craving for this hot and sour soup, I will go and get the pork knuckle.

These days, I get pork from the Pearl Pork outlet at Aeon which I first mentioned in this post. One day while browsing at the outlet, I noticed that they have frozen roasted knuckle. And I was very pleased as I can't get my usual German Pork Knuckle anymore. 

This soup tastes better after one or two days as it takes time for the flavors to fully develop. It is one of my favorite soups as it makes for a complete meal by itself. You have your proteins and veges and it is oh so tasty! And I think this soup would be suitable to serve during Chinese New Year, perhaps as an appetizer as the sourish taste does stimulate the appetite.

Hot and Sour Roasted Knuckle Soup

Recipe source : Phong Hong

Ingredients :

- 1 piece roasted pork, about 750g (I used frozen)

- 600g pickled mustard greens/kiam chye (2 packets), soaked for 30 minutes, rinse and cut into smaller pieces

- 3 large ripe tomatoes, quartered

- 2 carrots, cut into cubes

- 2 pieces asam gelugur (garcinia)

- 6 dried chillies (as many or as few as you like)

- 1.2 liters water

- Chicken stock (I used 2 cubes)

Method :

1. In a large pot, bring water to a boil

2. Add roasted pork, pickled mustard greens, tomatoes, carrots, asam gelugur and dried chillies.

3. Bring to  a boil and reduce to a simmer.

4. Simmer for about 2 to 2.5 hours or until the roasted pork is tender.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.