Pigeon Peas (1)
Pork Hocks (2)
Baby Jackfruit (3)
Tamarind Pulp (4)
"Yam" Leaves (5)
Lemon Grass (6)
-- Serve with
Do-Ahead - (overnight)
Prep - (35 min)
- Soak PIGEON PEAS in lightly salted water overnight, or
lat least 8 hours. Drain and rinse.
Run - (1-1/2 hr)
- Remove skins from PORK Hocks and cut all the meat away
from the bones. Cut the meat into convenient bite-sized pieces.
Keep both meat and bones, reserving the skins for another use
- Place the Pork and Bones in a 3 quart saucepan and
bring to a boil for about 4 minutes. Dump out into a clean sink.
Clean the pan and rinse the pork and bones, returning them to the
pan. This is to keep the soup from being murky.
- Thaw JACKFRUIT and cut large pieces to bite size.
- Prepare TAMARIND PULP as needed, (see
- Remove "YAM" LEAVES from the stems, discarding the stems.
Tear into bite size pieces.
- Peel tough outer leaves from LEMON GRASS. Crush medium with
your kitchen mallet and cut the bottom 9 inches into 3 inch lengths,
discarding the top.
- In a three quart saucepan, place the Pork, Bones,
Lemon Grass and Stock. Bring to a boil, then simmer
covered for about 45 minutes.
- Pull out the Bones and scrape off all adhering meat and
cartilage, returning it to the pan. Discard the bones.
- Stir in Pigeon Peas and Jackfruit. Bring back to
a boil and simmer another 25 minutes.
- Stir in Tamarind, Salt and Pepper. Simmer
another 10 minutes.
- Fish out the Lemon Grass, stir in "Yam" Leaves,
bring back to a boil and take off the heat.
- Serve hot, accompanied by a bowl of steamed Jasmine rice so diners
can spoon it into the soup as they wish.