Braised choy sum with roast pork is a simple, home-style Chinese dish. It consists of only three ingredients, garlic, choy sum and roast pork. The choy sum is supposed to be overcooked a little to the point that it is starting to lose its bright green colour.
Braising choy sum was one of my mother’s ways of using leftover roast pork. We call it “siok chai” (its literal meaning is braised vegetable) in our dialect. Siok chai was and is still one of my family’s favourite dishes to eat with rice porridge.
Any Chinese greens and cooked/uncooked meats can be used in this dish. Some prefer to cook this dish with fresh Chinese mustard greens. But I personally find that the flavours of choy sum and pork complement each other the best.