Chai Boey (Spicy & Sour Mustard Green & Roast Pork Stew) Stove Top Version | BIG Bites MY

Chai Boey (Spicy & Sour Mustard Green & Roast Pork Stew) Stove Top 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! 

This one-pot meal that is easy to prepare is one of my favorite dish all year long.

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: 60 minutes

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

Ingredients:

• 500g roast pork
• 1 small carrot
• 4 bunches of Mustard Green (Kai Choy)
• 12-15 pieces dried chillies
• 10-12 pieces tamarind peel (asam keping)
• 50g Gula Melaka
• 10 pips garlic (peeled)
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon soy sauce
• 500ml water

Method:

1. Wash and clean Mustard Green (Kai Choy). Cut into reasonably big pieces.
2. Peel and cut carrot into small pieces
3. Cut roast pork into small pieces
4. Layer ingredients into the pot:
• Tamarind peel (rinsed and drained)
• Dried chillies (rinsed and drained)
• Garlic
• Mustard Green (Kai Choy) stalk
• Roast pork
• Oyster sauce
• Soy sauce
• Dark soy sauce
• Water
• Gula Melaka (can be substituted with palm sugar or brown sugar)
5. Cover pot and stew over MEDIUM LOW heat for 30 minutes
6. After 30 minutes, add carrot and Mustard Green (Kai Choy) leaves
7. Cover pot and stew over MEDIUM LOW heat for another 30 minutes
8. After 30 minutes, if carrot can be pierced through with a fork, the stew is ready
9. Taste and flavor to your liking and it's ready to be served

Notes:

• If you are using a pressure cooker, please refer to the recipe here: Boey (Spicy & Sour Mustard Green Stew) Pressure Cooker / Instant Pot Version | BIG Bites
• This dish is usually made with leftovers, so whatever that is in your fridge works. If you have more carrot, add more. If you have leftover chicken, you may chuck that into the pot as well. 
• Adjust the sweet and sour levels to your liking. Sometimes the tamarind slices may be more sour, sometimes less. So use your own judgements.