Chop Suey Soup (Chai Boey)
Chop Suey Soup (Chai Boey) is a much anticipated dish prepared after the Chinese New Year feast consisting of roast pork, mustard greens, and leftovers.
Keyword : chai boey, chop suey
Ingredients
- 2 tbsp vegetable oil
- 1 lb roast pork belly (cut into bite-sized pieces) (450g)
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 pkt pickled mustard greens / kiam chai (sliced)
- 6 dried chilies (soaked in warm water)
- 4 to 5 slices assam gelugor (tamarind slices)
- Salt to taste
- 1 tbsp dark soy sauce
- 2 large stalk Chinese mustard greens (sliced)
- 1 cup cherry tomatoes (optional)
Instructions
- Heat oil in a large pot. Add crackly roast pork belly, onion, and garlic. Fry until onion and garlic are lightly brown, about 3 minutes.
- Pour about 10 cups (2.4 liters) of water into the pot. Add pickled mustard greens, dried chilies, and assam gelugor (tamarind slices).
- When it comes to a boil, add salt, dark soy sauce and as much mustard greens as the pot can accommodate. Put the lid on and allow vegetables to cook down.
- Add remaining mustard leaves and tomatoes.
- Reduce heat and allow it to simmer for about 1½ to 2 hours.
Notes
1. If you do not have roast pork belly, use 6 slices of bacon and 1 pound of pork sirloin cut into bite size pieces. These should be added at the beginning together with onions and garlic.
2. Asam gelugor (tamarind slices) may be substituted with 2 teaspoon (or more depending on taste) of asam jawa (tamarind paste). If you can’t find tamarind slices or tamarind paste, add in lime juice. I have tried this and it tastes just as good.
3. Any leftovers that you may wish to include should be added to the pot when vegetables are being added.
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