Kiam chye with Pork Belly (Preserved Cabbage with Pork Belly)


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About this recipe: Kiam chye is mustard cabbage preserved in salt. Rinse it well before use to remove any grit and excess salt.

Pat Central Region, Singapore

Serves: 4 

  • 200g kiam chye
  • 150g pork belly, cut into slices
  • 3 cloves garlic, chopped
  • 2 tablespoons sugar
  • 1 tablespoon dark soya sauce
  • salt and pepper

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

  1. Drain the kiam chye and soak in water to remove the salt. Cut into thin shreds.
  2. In a wok, dry fry the kiam chye for a few minutes. Remove the vegetables and add the pork belly slices. Cook until golden brown and the fat is rendered. Remove the pork belly and drain on paper towels.
  3. Drain all but 2 tablespoons of pork fat from the wok. Stir-fry the garlic until fragrant. Add the kiamchye, sugar, dark soya sauce and salt and pepper to taste. Mix well.
  4. Return the pork belly into the wok, mix well and simmer for about 30 minutes to let the flavors meld. Serve with rice.

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