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).