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Kiam Chye Soup with Pork Trotter
Author: Shiokman Eddie
Ingredients
  • 1 kg pork trotter
  • 9 cloves garlic
  • 8 slices ginger
  • 4 salted plums lightly crushed
  • 500 g kiam chye salted mustard cabbage
  • 4 - 5 to matoes cut into quarters
  • 2 Tbsp shaoxing rice wine
  • 1 tsp black pepper
  • 1.5 - 2 litres water
  • 1 tsp pepper
Instructions
  1. Wash, cut and soak kiam chye for 30 minutes. Change water at least twice.
  2. Cut pork trotter into small pieces.
  3. Blanch in boiling water for a few minutes to remove scum and rinse off with running water.
  4. Add sliced ginger, garlic, salted plums and blanched pork into a big pot.
  5. Add shaoxing rice wine, black pepper and water.
  6. Bring to a boil and lower the heat. Cover the pot and simmer over medium heat for 1 ½ - 2 hrs.
  7. Remove the cover and add kiam chye
  8. Cover the pot and let it boil until the vegetable has slightly softened.
  9. Add tomatoes, cover and simmer for about 15 mins.
  10. Check that the pork meat has tenderised. If not, simmer until tender.