4 lb chicken thighs (1.7 kg), chopped into single-serving pieces
1 ½ lb pork belly (635 g), 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
Nutrition Info
Calories 1367
Fat 63g
Carbs 128g
Fiber 43g
Sugar 61g
Protein 85g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
6. Step
Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
