Skip to main content

Mustard greens braised pig trotters aka Kai choy chee sau ~ 芥菜猪手


This is a very appetising dish and goes very well with plain white rice or even on its own.   If you like mustard leaves cooked this way like I do, you can add more.   This dish tastes much better the next day when it has 'matured' and the meat and mustard leaves have been infused with the semi sweet, sour and salty sauce........ Dig in!






Mustard greens braised pig trotters aka Kai choy chee sau ~    芥菜猪手 

 Ingredients
  • 1.3 kg pig trotter, deboned and chopped
  • 800 gm kai choy/mustard leaves
  • 9 to 10 dried chillies, soaked in hot water, drained
  • 3 to 4 pcs of tamarind peel or more
  • dark soya sauce
  • sugar and salt to taste
Method
  1. Blanch the chopped pig trotter in a wok of boiling water for about 5 mins., dish out and rinse in running water.  Drain and set aside.
  2. Chop up the mustard leaves, and blanch them in a wok of boiling water.  Dish out, drain off water and set aside.
  3. Place the pig trotter in a wok, add in water, dried chillies, tamarind peel, 2 tsp of sugar, dark soya sauce and some salt.  Simmer to a boil, then add in the mustard leaves.   Cover and let cook under medium heat till the pig trotter is tender and cooked through.
  4. Add in more water if  you prefer the dish to be more soupy.
  5. Fine tune to taste.  Dish out and serve.  (Best to serve it the next day).




Labels:

Comments

  1. Angie's RecipesNovember 6, 2017 at 1:18 PM

    My mouth is watering, Cheah. Miss mustard greens terribly...:-(

    ReplyDelete
  2. KimmyNovember 11, 2017 at 3:57 PM

    Hi Soke Hah, I would go for the mustard leaves with the thick trotter skin. Awesome if it is sourish. Goes well with rice and even thick porridge.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more