Pork broth with greens

Pork broth with greens

Sngo choeung chamni chrouk

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 cups water
250g belly pork
1 tablespoon dried shrimp
1 dried squid, (optional)
300g chinese mustard greens or chinese cabbage
1/4 teaspoon sugar
1/2 teaspoon salt or fish sauce, to taste
150g pork balls

Method

  1. Put water in saucepan and bring to the boil. Trim belly pork of excess fat, cut it into 5 cm strips then across into 2 cm slices. Add the pork to the saucepan, bring back to the boil and skim until clear. Wash the dried shrimp well then drain them and add them to the pot. Peel the hard ‘quill’ from the back of the squid, wash the squid, tear it into pieces about 5 x 3 cm and add these also. Wash the mustard greens well, separate the stems from the leaves and cut everything into 5 cm strips, leaving them aside. When the meat is cooked add the sugar and salt or fish sauce to taste. Finally add the pork balls and when they rise to the surface add the greens, cooking briefly.
Tags:
SBS
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