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Braised Pork Belly and Pickled Mustard Green

Name: Braised Pork Belly and Pickled Mustard Green
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 gram pork belly (Indonesian: daging sam can); 250 gram pickled mustard green (Indonesian: kiam chai / sayur asin); 2 tablespoon oil; 6 shallot, peeled and cut into quarters; 2 inch ginger, peeled and bruised; 6 red chilies, cut into thin slices diagonally; 1 tomato, cored and cut into small pieces; 3 cup water; 1 1/2 tablespoon sugar; 1/2 teaspoon salt

Last updated: Oct 27, 2013 — Published: Oct 27, 2013 — By: Anita — 2 comments

This is one of many Chinese dishes that seems to disappear fast, especially from fancy Chinese restaurants. The only places that I think still serve this is the hole-in-wall restaurants selling Teo Cheo porridge, which is pretty hard to come by in Jakarta, maybe a couple of restaurants left in the Kota (old city) area? Luckily, making this at home is pretty easy, so I can have this whenever I feel like walking down the memory lane. ♥

Pickled mustard green is sold under the name of kiam chai or sayur asin in Indonesia. The first comes from Chinese Fujian dialect and the second is an Indonesian name, both means salted vegetable in respective language. They can be found in vacuum sealed bags in grocery stores, and you can also get them by weight in wet markets.