Pak Kad Jor Recipe

Name: Pak Kad Jor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 :)

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg chinese cabbage, 1/2 kg short ribs, 1/2 kg pork or pork belly, 2/3 cup tamarind puree, and more.

Yes, Pak Kad Jor falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pak Kad Jor

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