Kua Chai Pui or Asian mustard greens pork belly rice is a super flavorful one-pot dish made of pork belly, Asian mustard greens, plenty of garlic and dried shrimp.
Asian mustard greens pork belly rice or known as kua chai pui, is quite a popular one-pot rice dish at my hometown, Medan in Indonesia. My mom made kua chai pui quite often. What I love about this dish is the Asian Mustard Green itself. It’s the giant stalk of the mustard Green that I like. It’s a little bit bitter, just a bit. I remember how I used to always pick all the stalks when my mom made it and when it’s time for a meal my mom often said “someone must have picked through this and left us with just rice and meat”
Asian mustard greens pork belly rice (Kua Chai Pui)
- 450 gr Chinese Mustard Greens you can also use regular mustard greens
- 2 Tbsp of cooking oil divided
- 8 cloves of garlic finely minced
- 2 Cups of uncooked jasmine rice
- 3-4 shitake mushrooms soaked in warm water until soft and thinly sliced
- 1/4 Cup of dried shrimp soaked until soft and finely chopped
- 1 lb of roasted pork belly homemade or store-bought, cut into bite-size pieces
- 3 Tbsp of oyster sauce
- 1 Tbsp soy sauce
- Good pinch of salt
- Dash of white pepper
- 1 1/4 cups chicken stock
Chop the stems into smaller pieces and roughly cut the leaves into large chunks. Preheat your wok/ pot with 1 Tbsp cooking oil. Add in the mustard green pieces and cook until they are wilted, but not mushy and they will shrink in size too. Remove and set aside. Discard the liquid
Wipe the wok/pot clean, and then add 1 Tbsp of cooking oil. Saute garlic until fragrant. About 10 seconds. Add in mushrooms and dried shrimps and saute for another 1 minute until really fragrant
Add the rice, roasted pork belly, and seasoning: Oyster sauce, soy sauce, pepper and pinch of salt. Stir and cook for another 1 minute. Add the mustard green pieces. Stir again to mix everything. Add in all of the chicken stock. Transfer this to a rice cooker and let it cook as you would cooking white rice. If not using a rice cooker, bring to a boil and then cover with tight-fitting lid and lower the heat to let it simmer for the next 20 minutes. Let it sit for 10 minutes after removing from the heat and then uncover the lid and fluff the rice with a fork.
Time to eat 🙂 I think I had more of the mustard greens than the rice and even tried to steal some from my hubby’s bowl! but I wasn’t quick enough though! I got caught in the act.
I just love how the rice clings to the meat and mustard greens!