kua chai peng

Make this amazingly flavorful rice dish made with roasted pork belly pieces and mustard greens. A satisfying rice dish that is perfect for anyday of the week. Recipe can be made with Instant Pot or Rice Cooker.

Kai Choy Farn / Kua Chai Pui (Mustard Greens Pork Belly Rice)

500 gr kua chai (sawi pahit)

Tbsp cooking oil (divided)

jasmine rice (or any long grain white rice)

mushrooms

chicken stock

300 gr crispy roast pork belly (homemade

garlic (finely minced)

80 gr dried shrimp (soaked until soft and finely chopped)

Tbsp oyster sauce

Tbsp kecap manis

soy sauce

Tbsp fish sauce

tsp white pepper

Soak dried shrimp and dried mushrooms in warm water until they have softened and plump

Wash the rice in several changes of water until the water runs clear. Drain off all the water using a strainer so the rice is really dry

Wash them clean and then separate the big stalks from the leaves. I prefer doing this because the stalks take a bit longer to cook compare to the leaves

Prepare kua chai:

Preheat your wok/ pot with 1 Tbsp cooking oil. Add the mustard green stalks and stir fry until they are soft, about 5 minutes or so

Add the leaves and cover with a lid to let them cook until they are wilted, but not mushy and they will shrink in size too. Remove and set aside. Discard all the extra liquid

Precook kua chai:

Wipe the wok/pot clean, and then add 2 Tbsp of cooking oil. Saute garlic until fragrant. About 10 seconds. Add mushrooms and dried shrimps and saute for another 1 minute until really fragrant

Add the rice followed by seasonings. Stir until the rice picks up the seasonings. Add the pre-cooked mustard greens and roasted pork belly and stir again to mix everything. Transfer this to the inner pot of rice cooker or instant pot

Precook the rice:

Pour in the chicken stock and stir to mix everything in the pot and the rice is submerged in the liquid. This is especially important so your rice cooks evenly. Use a white-rice setting if your rice cooker have one or just use a normal cycle you normally would cook a white rice, which is about 20 minutes. Let it sit for 10 minutes before opening the lid to fluff the rice

If using rice cooker:

Pour the chicken stock into the inner pot first. I figured this out after several rounds of cooking any kind of rice with Instant Pot. It helps to prevent triggering the &quot;BURN&quot; alert. If you put the rice mixture into the inner pot first then the liquid, the rice grains will get burn at the bottom of the pot, which normally won&#039;t happen with regular a rice cooker

Once the liquid is in, add the rice mixture on top and gently press the rice mixture in to make sure they are submerged in the liquid. Close the lid and turn the steam release valve to &quot;sealed&quot;. Press &quot;rice&quot; setting and let it cooks using that setting. You can also use &quot;pressure cook&quot; setting and cook them on high for 2 minutes. Then wait 10 minutes and release pressure fully on either setting you use. Fluff the rice

If using Instant Pot:

https://content.jwplatform.com/videos/1xA8wksB.mp4

Make this easy and delicious rice with mustard greens and roasted pork belly in your rice cooker or Instant Pot

Mustard Green with Roasted Pork Belly Rice (Nasi Tim Sawi Pahit - Kua Chai Pui)

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Kai Choy Farn / Kua Chai Pui (Musta...

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Kai Choy Farn / Kua Chai Pui (Musta...

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