My Mom's Braised Green Mustard(Gai Choy)with Roast Pig(Chai Boey)

Recently my mom attended a Chinese prayer festival nearby.She brought back plenty of roasted pig parts like knuckle and ribs.The best way to make these roasted pig knuckles is to braised with green mustard(gai choy or tuai chai) and assam keping(tamarind sliced)!! This dish is a real comfort food!!

Ingredients:

about 2 kilo roasted pigs parts,chop small (wash or rinse with water if it too salty)

3-4 bundles of big green mustard(gai choy)cut about 2x2 ,wash throughly until soil removed

10 assam keping(tamarind sliced)washed

10-15 dried red chili pepper(add more if you like spicy)

salt to taste

2-3 cups of water(add more if necessary)

Method:

1:Prepare a large stock pot at high heat.Toss in roasted pig parts,green mustard,dried chili pepper and assam keping.Use a large spatula to stir all the ingredients well.

2:Add in water and cover with lid.When the sauce bubbly boil add in salt.Reduce the heat to medium and cook for another 40 minutes or until longer.

3:Check the seasoning.Remove from heat and serve warm.