Stir fried kiam chye (mustard greens) with pork belly

I like using the long variety of kiam chye instead of the round variety for this dish because I love the taste of the leaves together with the crunchiness of the stems. This dish is really yummy eaten with plain porridge.

Ingredients

1 piece pork belly

2 stalks long kiam chye (salted mustard greens)

4 chilli padi

Wash and soak the kiam chye for 10 minutes

Repeat the process 3 times to reduce the saltiness of the kiam chye

Remove the pork skin and cut the pork into bite size pieces

Squeeze the water from the kiam chye and cut into small pieces

Heat up 2 tbsp oil and fry the pork belly until golden brown so that the pork is slightly crunchy and don’t have the oily taste

Add 2 tsp chopped garlic and 1 tsp sesame oil

Mix thoroughly

Put in the kiam chye and stir until it is well coated with the oil

Add 3 tsp sugar add a dash of pepper

Mix thoroughly and then add 50 ml water

Cover and simmer on low fire until the kiam chye is soft

Remember to keep adding a little water at a time to prevent it being burnt

Remove the children’s portion

Add the chillies and a little more water

Cover and simmer for another 30 minutes

Check the taste and adjust accordingly

Dish up and serve