Weekend Menu #93: kiam chai pork belly

Weekend is here again. It is time share a simple recipe with you.

This is a very simple dish yet it is full of flavours and super appetizing. Salted mustard (kiam chai) with pork belly. Can be taken with white rice or porridge. As long as I have this on the table, my big man can just eat it with rice and call it a meal.

Kiam chai pork belly

For this dish, I would slice off and discard the skin. Don't ask me why, somehow I like it better like that in this dish.

Sometime I would use lean meat for this recipe but most of the time, a little bit of fat give the whole dish that different texture. 

Ingredients:

300g pork belly, sliced thinly

2 stalks of salted mustard leaves (I use one over here and add the big mustard vegetables)

1 fried chilli , remove seeds and slice

1 inch ginger, sliced

Few garlic cloves, minced

1 shallot, sliced

2 cups of water 

1-tsp salt

1.5 tbsp sugar

Methods:

1. Wash and soak the mustard in water for few minutes before drain and slice them.

2. In a pot, dry frying the mustard until they wilted. Remove from heat.

3. In same pan, heat up some cooking oil. Add garlic, ginger and shallot and saute them for a minute.

4. Add in pork belly and cook for about 2 minutes before ads in water. Let it simmer.

5. Add in the salted mustard and let it cook for another 10 minutes. Season with salt and sugar.

Simple right? I told you so!