Pork and Chinese Greens Soup

    1 hour 45 minutes

    This is a beautiful rich stew like soup from Thailand known as 'Jab Vhai' that combines pork belly, Chinese cabbage and Chinese mustard greens in a black bean flavoured broth.

    2 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 250g fresh pork belly, cut into 3cm cubes
    • 5 garlic cloves, smashed
    • 5 coriander roots, finely diced
    • 2 small or 1 large white radish, cut into 3cm cubes
    • 1/2 head Chinese cabbage, cut into 2cm sections
    • 4 cups Chinese mustard greens, cut into 2cm sections
    • 2 tablespoons dark soy sauce
    • 2 tablespoons vegetable oil
    • 4 garlic cloves, finely diced
    • 4 tablespoons black bean paste
    • 2 tablespoons sugar
    • 1 dash fish sauce, to taste

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Heat 2 tablespoons of oil in a large heavy saucepan. Add the pork belly and fry until nicely browned.
    2. Add the smashed garlic cloves and coriander roots then fry until fragrant.
    3. Add the radish, cabbage, greens and dark soy sauce. Add enough water to three-quarters of the ingredients’ level. The mustard greens will shrink considerably. Bring to a boil and simmer for an hour or two or until the pork is very tender. Add water as needed to keep the ingredients covered.
    4. When the meat is tender heat a small frypan over medium heat. Add the oil and garlic. Fry until fragrant and golden brown.
    5. Add the black bean paste and sugar. Fry until fragrant.
    6. Add this mixture to the saucepan. Stir well. Adjust seasoning with more sugar or fish sauce to taste.

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