Mustard Green Stew
Main - Ingredient
- 1 kg Chinese mustard greens
- 700 g roasted pork leg
- 5 cloves chop garlic
- 5 dried chilies (soaked and softened in warm water)
- 12 pcs tamarind peel
- 1 tablespoon dark soy sauce
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1,000 ml water
- 2 tablespoon corn oil
Direction
- Heat oil in a pressure cooker. Saute garlic, dry chilli until fragrant.
- Add roast pork, mustard green, tamarind peel water into the pot.
- Leave it to boil and close the pressure cooker's lid.
- Leave it to cook counting 15 minutes from as and when the nozzle pops up
- Follow your own pressure cooker guidelines when your using yours,
- Switch off the heat after 15 minutes ,wait until the nozzle drop before opening the lid.
- Stir and combine well. I add salt and sugar as per preference. Adjust taste as per preference.
Blanch mustard green in boiling water. Drain away excess water
