Chai Boey (Spicy & Sour Mustard Green & Roast Pork Stew) Pressure Cooker / Instant Pot Version | BIG Bites MY

Chai Boey (Spicy & Sour Mustard Green Stew)
Pressure Cooker / Instant Pot Version

This is a typically a popular dish around the festive season. After all the festive feasting, leftover like roast duck, roast pork, chicken dishes are all chucked into the pot to make this dish. So after a transformation, the festive dishes have a completely new taste!

I usually prepare this with fresh ingredients as I cook whatever I need and generally do not have food leftover sitting in my fridge. The recipe shown here feeds two to three, just double up accordingly if you are cooking for more. So easy lah!

Perfect with a bowl of hot rice! And one bowl of rice is usually not enough when this dish is on the dining table!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 20 minutes

Serving: 3 (increase portions accordingly if you are cooking for more)

Ingredients:

• 4 bunches of Mustard Green (Kai Choy)
• 2 medium carrots
• 250g roast pork
• 1 teaspoon dark soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 10-12 pieces tamarind peel (asam keping)
• 12-15 pieces dried chillies
• 4 cloves smoked garlic
• 50g Gula Melaka
• 500ml water

Method:

1. Cut roast pork into small pieces
2. Wash and clean Mustard Green (Kai Choy). Cut into reasonably big pieces.
3. Cut carrot into small pieces
4. Layer ingredients into pressure cooker:
• Dried chillies (rinsed and drained)
• Tamarind peel (rinsed and drained)
• Smoked garlic (you can leave the skin on for more flavor if you like)
• Gula Melaka (can be substituted with palm sugar or brown sugar)
• Mustard Green (Kai Choy) stalk
• Carrot
• Soy sauce
• Oyster sauce
• Dark soy sauce
• Roast pork
• Mustard Green (Kai Choy) leaves
• Water
5. Place lid onto pressure cooker / instant pot, lock and set to HIGH PRESSURE for 15 minutes
6. After 15 minutes, when pressure cooking stops, release pressure and open lid (be careful of the hot steam)
7. Simmer with open lid for 5 minutes to thicken the gravy
8. Taste and flavor to your liking and it's ready to be served

Notes:

• If you are cooking on a stove top instead of a pressure cooker / instant pot, please refer to the recipe here: Chai Boey (Spicy & Sour Mustard Green & Roast Pork Stew) Stove Top Version | BIG Bites