Jhap Jhai

Ingredients

• 3-4 lbs Collard greens (stems and leaves)
• 2 lb pork riblets
• The Three Buddies:
  • 8 garlic cloves
  • 20 cilantro stems
  • 2 tsp white peppercorns
• The Big Four:
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 1½ tsp oyster sauce
  • ½ tsp sugar
• 1 tsp MSG
• 2 tsp dark soy sauce
• 4 large Thai chili peppers, whole (red or yellow)
• 3 C vegetable stock
• 1½ tbs Better than Bouillon vegetable base

Directions

1. Prep Ribs: Cut ribs into riblets and wash with baking soda under cold running water until clear.
2. Three Buddies: Grind white peppercorns and garlic, then add cilantro stems and process into a paste.
3. Season: Toss ribs with MSG, the Three Buddy paste, and the Big Four seasonings; marinate while prepping remaining ingredients.
4. Prep Veg & Stock: Cut vegetables into 2" pieces (separate stems and leaves if using bagged greens). Simmer 4 cups water with 1½ tbs vegetable Better Than Bouillon; reduce by 25%.
5. Brown Ribs: Heat avocado oil in an enameled cast‑iron pot over medium-high. Brown ribs in batches, adding oil as needed. Reserve ribs; leave fond in pot.
6. Deglaze: Add collard stems and 1½ cups stock; deglaze, reserving remaining stock.
7. Braise: Return ribs, bring to a boil, then simmer 45 minutes with lid half‑on; add dark soy sauce after 20 minutes.
8. Add Greens: Stir in remaining greens until wilted, add chilies, nestle into pot. Cover and simmer on low 60 minutes until ribs are very tender.
9. Rest: Cool and refrigerate overnight to deepen flavor.
10. Reheat & Serve: Reheat with reserved stock (about 1½ cups). Serve with Jok, Flat Eggs, and Fried Dace with Salted Black Beans.

Chef's Notes

• The original recipe uses Chinese kale, which can be bitter. Collards are milder; add mustard greens if you want some bitterness back.
• After refrigeration, the dish will need liquid. Reserved stock is ideal, but water works if necessary.
• Use as many Thai chilies as you like - 4 whole chilies = Thai medium spicy. Red or yellow chilies make them easier to spot and remove.
• Choose large, slightly pungent greens with wavy leaves and long stems. Use more stems than leaves - all parts are usable (e.g., Chinese kale / kai-lan), but stems hold up best to long cooking.

Vegetables Like Chinese kale (kai-lan):

• Broccoli Rabe (Rapini): Has a similar slightly bitter taste and is often used in Italian cooking.
• Collard Greens: While not as bitter, they have a similar texture and can be used similarly in dishes.
• Mustard Greens: These also have a bit of bitterness and can add a similar flavor profile to meals.
• Japanese giant red mustard: This is what we found at the Thai market (that they actually use)
• Swiss Chard: With slightly bitter leaves and sweet stems, it's versatile and nutritious.
• Kale: Especially the lacinato or dinosaur kale variety, which has a more tender leaf texture and a slightly sweet flavor compared to regular kale.
• Spinach: Though much milder, it can sometimes be used as a substitute for Chinese foods kale in various recipes