Singaporean•comfort
Kiam Chye Soup with Pork Trotter
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.