Pak Kad Jor

• 1 kg chinese cabbage
• 1/2 kg short ribs
• 1/2 kg pork or pork belly
• 2/3 cup tamarind puree
• 3 shallots
• 1/2 cup garlic
• 1 tbsp fermented beans,optional
• 1/2 tbsp salt
• 2 tbsp fishsauce
• 1 liter water
• 1 oil enough for crispy garlic
• 1 dry hot chilli to side as need

1. Clean short ribs ,cut pork or pork belly to bite size..boil with water on medium heat add salt ,with the crush of 3 garlics and 3 shallots ,let it simmer
2. Clean chinese cabbage,use only soft stalks and young leaves ,add to soup pot..let it cook until all soft
3. Seasoning with fish sauce,tamarind puree,cook 20 mins more after seasoning ,add fermented soy bean in case you know and have it,if not just skip it .heat off
4. Before serv ,crush remain garlic and fry on low heat until light brown ,fry dry chili ,serving by toppjng with crispy garlic chili :)

chinese cabbage, pork, tamarind puree, shallots, garlic, beans, salt, fishsauce, water, oil, chilli

Taken from cookpad.com/us/recipes/350342-pak-kad-jor (may not work)