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.
Side Dish, Soup
Author: Linda Ooi
1lbroast pork belly(or pork shoulder or a mix of the two), cut into bite-sized pieces (450g)
1small packetpickled mustard greens(kiam chai), presoaked for an hour and cut into pieces (8.8 oz/250g)
2lbsChinese mustard greens(sliced) (900g)
6dried chilies(soaked and softened in warm water)
5piecesassam gelugor(tamarind slices)
1tbspdark soy sauce
3plum tomatoes(Roma tomatoes) cut into bite-size pieces (optional)
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.
Pour water into the pot. Cover and bring to a boil.
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.
Season with a little salt if necessary. Add plum tomatoes. Cover and continue to simmer for another 15 minutes. Turn off stove.