One of the world’s most popular condiments is the yellow mustard that you put on hotdogs, burgers, and bratwursts. It’s also the favorite of chefs who love the bright pop of color that can be added to all kinds of dishes.

Pork is one of the most commonly eaten meats in the world. It has been an important part of Korean culture, and has been consumed for a very long period of time. However, many people in the West such as myself are unfamiliar with the meat. One of the reasons for this is that it is often found in wine barrels, not being eaten as its own meat. This is why you see it in many other cuisines such as in Chinese and Vietnamese cuisine. The other reason is that pork has always been unavailable in the West. However, there are many ways to eat pork, such as Korean BBQ, Indian cuisine, and even the ubiquitous Italian pork burger.

I was born in a small town in the South, where I grew up with a very simple upbringing. My parents were immigrants from the Philippines, and they instilled in me a sense of love for my country and the Filipino culture. My parents had strong beliefs about the food we eat and the food we cook, and it’s something I’ve never forgotten. My father, who was a schoolteacher, taught me how to cook more than 30 different dishes, and I’ve always had a special fondness for them. I’ve learned that making food is the best way to express our feelings, and I hope you enjoy the food we’ve put together.

Pickle Green Mustard Pork Soup is a delectable Asian pork and sparerib soup that will feed your spirit and keep you healthy all day.


2 cups pork spareribs, sliced into bite-size pieces    
5 gallons of water    
(1/4 cup pickle juice) 2 cups pickle green mustard    
1 garlic clove, minced    
1 tblsp. chicken powder (Korr)    

Pickle Green Mustard with Pork Soup Directions

  1. Boil the water in a soup pot until the meat is nearly falling off the bone.
  2. Combine the pickle juice, Knorr chicken powder, garlic, and green mustard.
  3. 2 minutes of cooking Taste your soup and adjust the flavor to your preference.
  4. You don’t need to add salt to the soup since the green mustard pickle is already salty.

Serve alongside rice.




Hawaiian Mango and Pineapple Salsa is a similar recipe.

daily value in percent

Carbohydrate (total): 4 g 1%

90 milligrams of cholesterol (30%)

Total Fat: 27 g (35% of total fat)

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (

3 g of dietary fiber (11%)

42 percent protein (21 g)

Sodium (sodium) (mg) (mg) (mg) (mg)

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The first time my family visited the Philippines, my brother-in-law’s family brought back a jar of pickled green mustard from their trip to the Visayas. I wanted to try it, but I thought it would be too spicy. So, we only had a taste while we were having lunch. But a week later, my mother-in-law brought home a jar of the same pickled mustard. We immediately opened the jar and had a taste, and it was actually very mild!. Read more about chinese pork with pickled vegetables and let us know what you think.