I often crave for this dish especially in this miserably cold weather. My aunt taught me this dish and she used to cook this with pork trotters. I love it but since Jeff doesn't like pork trotters, I switched it with meatier parts such as the shoulder joint.
- ~1.2 kg pork shoulder
- 1 pack (~300 g) sour mustard (酸芥菜)
- ~7 slices ginger
- 1 whole garlic - peeled and crushed
- ~2 red chilies (depends on how spicy you want)
- ~2 pieces rock sugar OR ~1 1/2 to 2 tbs brown sugar
- 2 tbs
(tamarind) paste in 1 cup hot water assam
- Soya sauce
- Blanch pork.
- Sauté garlic, ginger and red chili with oil until fragrant.
- Add in pork and lightly fry.
- Mix in sour mustard, assam paste and rock sugar. Cook under medium/ low heat untill meat is tender and sauce thickens. I normally leave it to slow cook for about 2-4 hours.
- Add soya sauce to taste.
The pack of sour mustard that I have used looks like this. Got this from a Thai supermarket. You can get similar ones in any Asian supermarket. There's aversion with chilli added. You can use that and add extra red chilli depending on how spicy you want it to be. I normally don't use that because the chilli in the sour mustard pack doesn't have a nice colour.