Lon Quay Kho Dua Cai (Roast Pork with Pickled Greens)

Method

1. Chop 500g roast pork into bite sized pieces and marinate them with 1 tablespoon soy sauce, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon seasoning powder and 1/2 teaspoon black pepper for 30 minutes.
2. Cut 300g pickled mustard greens into lengths and squeeze them dry. Cut 3 tomatoes into wedges. Mince 2 shallots and 2 garlic cloves, bruise the white parts of the spring onion and chop the green tops.
3. Fry half the shallot and garlic in 1 tablespoon cooking oil, add the pickled greens and tomato, stir fry them dry, then lift them out and set them aside.
4. Fry the rest of the shallot and garlic in 1 tablespoon cooking oil and 1 tablespoon annatto oil, then add the roast pork with its marinade and stir fry until firm.
5. Pour in the coconut water from 1 fresh coconut so it comes level with the meat, bring it to a boil, then lower the heat and simmer gently for 15 minutes.
6. Add the stir fried greens and tomato and braise them together until the greens are tender and rich with the sauce, then taste and adjust.
7. Scatter over 3 sprigs of spring onion, black pepper and 2 chilies, turn off the heat and eat hot.

Tips

• This one suits soy sauce and coconut water, and rarely calls for fish sauce.
• One or two star anise petals braised along with it deepen the aroma.
• Stir frying the pickled greens and tomato dry before they join the pot keeps some bite in the greens.
• Squeezing the greens thoroughly dry before they hit the pan keeps the pot from turning sharply sour.
• Roast pork is already salted and carries crisp skin, so more than 15 minutes in the pot breaks the skin down and turns everything heavy.