- Pork belly or Chuck roast beef - in stew chuncks
- 2-3 cups water
- small head of cabbage, chopped in chunks
- 1 head of broccoli
- 1 handful of fresh green beans
- 2-3 cloves chopped garlic
- 1 medium to large chopped onion
- 1 cube pork or beef buillion - prefer Knorr brand from asian market (about an 1'' long)
- garlic salt
- 1 pkg Knorr Tamarind powder
- 1 tablespoon fish sauce, Rufino brand
- 1. Place meat in large pot or dutch oven and cover with water. Boil for 15-20 minutes.
- 2. Drain meat and rinse off any meat "film."
- 3. Place meat back in pot and cover with water.
- 4. Add garlic salt, tamarind powder, beef or pork buillion cube (to match meat used), garlic and onions.5. Let boil for 5-10 minutes. Add fish sauce and stir.
- 6. Add broccoil and green beans and let boil for 5 minutes.
- 7. Add cabbage on top, cover and take off heat.
- 8. Serve over hot steamed jasmine rice.
- ** You can substitute whatever greens you'd like for the cabbage, such as spinach, and even add other veggies like taro root or yucca.