Ingredients
6
6 servings
- •4 lb chicken thighs, chopped into single-serving pieces
- •1 ½ lb pork belly, sliced 3/4 in (6 mm) in
- •4 large potatoes, cut in eighths
- •1 head cabbage, quartered & cut 2 (5 cm) inches
- •chili powder
- •white vinegar
- •1 tablespoon 5 spice powder
- •3 tablespoons salt
- •sugar
- •water
- •50 stalks dried chillies
- •4 large red onions
- •5 bulbs garlic
- •8 candlenuts
- •3 stalks lemongrass
- •2 inch blue ginger
- •2 teaspoons mustard seed
- •oil
Instructions
- Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
- In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
- Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
- Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
- Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
- Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
Nutritional Facts
Per 6 servings
- Calories: 1502
- Carbohydrate: 128g
- Fat: 75g
- Fiber: 43g
- Protein: 98g
- Sugar: 61g
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