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Pork and Cabbage Soup with Chiles and Garlic

4 main course servings


Ethnic Cuisine

Nutritional Facts Per Serving

38.6 g
44 g
0.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 497
  • Fat 18.8 g
    • Saturated   7.7 g
    • + Trans 
  • Cholesterol 120 mg
  • Sodium   830 mg
  • Carbohydrate 44 g
    • Fibre   0.3 g
    • Sugars  
  • Protein 38.6 g
    • Vitamin A 0 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 18 %


Sprinkle the pork chops with the five spice powder; season with salt. Heat the oil in a large pot set over medium-high. Add the pork and cook 2 to 3 minutes per side, or until just cooked through. Remove from the pot, set on a plate and let cool. Add the onion and carrot to the pot and cook 2 to 3 minutes. Add the garlic, chili sauce and ginger and cook 1 minute more. Add the stock and sui choy to the pot. Cut the cooked pork chops into thin slices and add them to the pot. Bring the soup to a gentle simmer (it will be thick), adjusting the heat downwards to maintain that gentle simmer. Simmer the soup 10 minutes. Season with salt and then stir in the green onions and serve.

Serving Suggestions

Before serving this soup as the main course, offer your dinner guests a few of the Asian-style appetizers found in our website recipe collection, such as Fried Tofu with Ginger Sauce, Jumbo Prawn Satay with Sweet and Sour Papaya Sauce, and Curry Almond-Crusted Wings. For other appetizer ideas, enter Asian appetizers into our website recipe collection search engine.

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