450g roasted pork (cut into pieces)
845g mustard green (cut into pieces)
6 cups water
2 tbsp tamarind paste mixed with 1 cup water (discard seeds)
4 pieces tamarind slices
6 dried chilies (cut into pieces)
2 tbsp fermented bean paste
2 tsp salt
- Add 6 cups of water, tamarind juice, tamarind slices, dried chilies and fermented bean paste into a pot and bring to a boil.
- Add in roasted pork, covered, turn heat to low and continue to simmer for 15 minutes.
- Add in mustard green, continue to simmer for another 1 hour.
- Season with salt.
- Serve hot with steamed rice.