600g roast pork (cut into pieces)
300g sam chan pork or belly pork (cut into pieces)
1.2kg green mustard or kai choy (cut into big pieces)
150g kiam chye or ham choy (cut into big pieces)
4 dried chillies (soaked)
2 fresh red chillies (split)
45g assam pulp or tamarind paste (mixed with 100ml water, discard seeds)
3 stalks lemon grass or serai (smashed)
45g belacan (toasted in an oiless wok, mixed with a litter water into a paste)
5 pips garlic (pounded)
4 pieces assam skins or assam keping
1.7 litres water
4 tbsps oil
3-4 tbsps brown sugar
1½ tbsps sugar
½ tbsp salt or to taste
- Heat oil in the wok to sauté lemon grass, both types of chillies, garlic and belacan paste.
Add in roast pork, sam chan pork, assam skins and kiam chye. Fry well, add in assam water, plain water and bring to a boil.
- Add in kai choy and cook. Add in seasoning, taste and adjust.