Braised kiam chai (pickled mustard greens) with pork and tomato was one of my mom’s most doable and practical dishes. Braised kiam chai and pork is usually cooked with thinly sliced pork belly. To be a little kinder to my waistline and blood vessels, I used lean pork fillet instead. The braised kiam chai still tasted great, sour, with a bit of sweetness and savouriness from the pork and heat from the ginger.
Braised kiam chai and pork can be prepared in less than 30 minutes. Start by slicing 1 large tomato. Marinate 250g diced pork fillet with 1 tsp soy sauce, 1 tbsp grated/diced ginger and 1 clove finely sliced garlic. Heat a pan over medium/high heat. Add 1 tbsp oil. Add the pork mixture. Add around ¾ of the sliced tomatoes. Stir for a few minutes to brown the pork. Add 125mL hot water. Place a lid on the pan. Simmer the pork and tomatoes for 5 minutes. Rinse 1 bunch of kiam chai, squeezing the excess preserving liquid out. Slice the kiam chai finely. Add the sliced kiam chai to the pork mixture. Stir in 1 tsp sugar. Simmer for another 10 minutes, placing a lid loosely on top of the pan. Add the remaining ¼ of the sliced tomatoes. Add 2-3 finely sliced red chillies (optional). Simmer for another minute. Serve the braised kiam chai and pork warm with steamed rice.