Roast pork chop suey3/12/2023 Tools Used in Making This Chop Suey Soup (Chai Boey) This post contains affiliate links. I have cook this successfully with various substitutions. If you cannot get some of the ingredients, please refer to the notes at the end of this post. This recipe is very forgiving and the ingredients listed here are more of a guide. ![]() These leafy green vegetables have a peppery taste and can stand up to boiling without breaking down too much. You can easily find mustard greens or Gai Choy at the Asian grocery stores here int he US. Tamarind slices are a little more difficult to find here but you can substitute it with tamarind paste or concentrate or even lime juice. Pickled mustard greens ( kiam chai) are sold in plastic packages. You can prepare this quick version crispy pork belly in 40 minutes and it is perfect for this Chai Boey. Add crackly roast pork belly, onion, and garlic. If you do not have leftover roast pork belly, please check out my quick and easy Pan Fried Crispy Pork Belly. Chop Suey Soup (Chai Boey) is a much anticipated dish prepared after the Chinese New Year feast consisting of roast pork, mustard greens, and leftovers. Instead of shrimps, Jiu Hu Char has pork, cuttlefish, and mushrooms in it. The only other leftover she will include is the Jiu Hu Char from which my Warm Jicama and Cabbage Salad is based on. Siew Yoke (Roast Pork Belly) is a must as it provides the fat to moisten the mustard greens. While some families will dump in all their leftovers, Mom is more selective in what she puts into this soup. Chai Boey on the other hand is a tangy and spicy soup. Chop Suey in the USe is cooked with meats, celery, cabbage, bean sprouts, and noodles in a starch-thickened sauce typically served with rice. The idea however, is similar in that a mix of ingredients are used. It depends on what is leftover from the feasts of the previous days.Īlthough we call this soup Chop Suey, do not mistake this for the US stir fry dish. There is no specific recipe and the taste may differ slightly each time. We fondly call it Chop Suey in our family. ![]() This is a tangy dish of mustard greens boiled with leftover meats and vegetables. ![]() ![]() The Chinese New Year festivities would not be complete without this much awaited dish called Chai Boey which literally means leftovers. You want the pork to be a deep amber colour and the marinade should be sticky and dry.Chop Suey Soup (Chai Boey) is a much anticipated dish prepared after the Chinese New Year feast consisting of roast pork, mustard greens, and leftovers. Check the pork is cooked by inserting a skewer to ensure the juices run clear.īaste the pork with the marinade for a second time and return to the oven to cook, uncovered, for a further 20 minutes. Turn and baste with marinade, then cook for a further 10 minutes, covered. Sit the pork on a baking tray (reserving the marinade separately), cover in foil and cook in the oven for 20 minutes. The next day, remove the pork from the fridge and allow to come back up to room temperature. Cover, transfer to the fridge and leave to marinate for at least 2 hours or overnight. Put the pork into a large bowl, add the remaining ingredients (except the honey-water glaze) and massage the ingredients into the pork. These shops usually display their merchandise by hanging them in the window and, as a result, char siu is often eaten with one of these other meat dishes in a ‘rice box’ meal. In Hong Kong, char siu is usually purchased from a Siu Mei establishment, which specialises in meat dishes – char siu (BBQ pork), soy-sauce chicken, roast goose, crispy belly pork.
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