Samlor Korko

Method

Blanch the pork bones in boiling water for 2 minutes, then drain and rinse under cold water. Soak the dried squid in warm water for 15 minutes until softened, then cut into bite-sized pieces. Bring the 1200ml water to a boil with the cleaned bones, add turmeric, crushed shallots, garlic and dried chillies, then simmer for 20 minutes to develop the broth. Cut the mooli radish into chunks, remove seeds from the bitter melon and cut into pieces, keeping the okra whole. Add the radish and squid to the broth and simmer for 10 minutes, then add the bitter melon and okra with fish sauce, palm sugar and salt, simmering for a further 8-10 minutes until all vegetables are tender. Taste and adjust seasoning with additional fish sauce or salt as needed before serving piping hot.