Chai Boey (Mustard Greens Stew)
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.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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.