5 from 2 votes
Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com
Chai Boey (Mustard Greens Stew)
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice.

Course: Side Dish, Soup
Cuisine: Chinese
Servings: 6
Calories: 411 kcal
Author: Linda Ooi
Ingredients
  • 2 tbsp vegetable oil
  • 1 onion (sliced)
  • 2 cloves garlic (minced)
  • 1 lb roast pork belly (or pork shoulder or a mix of the two), cut into bite-sized pieces (450g)
  • 10 cups water (2.4 liters)
  • 1 small packet pickled mustard greens (kiam chai), presoaked for an hour and cut into pieces (8.8 oz/250g)
  • 2 lbs Chinese mustard greens (sliced) (900g)
  • 6 dried chilies (soaked and softened in warm water)
  • 5 pieces assam gelugor (tamarind slices)
  • 1 tbsp dark soy sauce
  • Salt to taste
  • 3 plum tomatoes (Roma tomatoes) cut into bite-size pieces (optional)
Instructions
  1. Heat oil in a large pot. Saute onion and garlic until soft, about 2 to 3 minutes. Add roast pork belly (or raw pork shoulder or a mix of the two). Cook for another 2 to 3 minutes.
  2. Pour water into the pot. Cover and bring to a boil.
  3. Add pickled mustard greens, Chinese mustard greens, dried chilies, assam gelugor (tamarind slices), and dark soy sauce. Any leftovers (roast meats and/or stir fry vegetables) you may wish to include should be added now. Cover and simmer for 1½ hours. Do stir occasionally.
  4. Season with a little salt if necessary. Add plum tomatoes. Cover and continue to simmer for another 15 minutes. Turn off stove.