Kiam chye with roast pork soup

Usually most people cook kiam chye soup with duck especially for CNY celebrations. However, my family prefer to eat duck if it is roasted plus we are not too keen on the gamey smell of duck so I cook this soup with roast pork instead. The flavour of the roast pork goes very well with the kiam chye.

Salted pickled mustard (kiam chye咸菜 in Hokkien) is made by salting the leafy stems of Chinese mustard greens and then pickling them in sweet and sour brine made of rice water and salt. It is the Chinese equivalent to German sauerkraut. It is considered to be very cooling but this can be reduced by adding a piece of ginger root to the dish. This vegetable is very popular in Hokkien and Teochew dishes.

Ingredients

1 small block of kiam chye

3 pieces roasted pork bones

1 tomato

I block tofu

Rinse the pork bones so that it won’t be too salty

Put in 1 chicken stock cube

Put with boiling water into the slow cooker and cook on high for 2 hours

Separate the kiam chye leaves and soak for 30 minutes

Trim off the roots and cut into bite size pieces

Slice the tomatoes and tofu

Add the kiam chye and tomato to the soup and cook on low for 2 hours

Finally add the tofu and cook on low for 1 hour

Season with pepper