Te Kar Kiam Chye Soup (Pig Trotter with Salted Mustard Green Soup)

This dish is a simple traditional soup cooked with pork trotter, salted mustard green (kiam chye), tomatoes and salted plums. 

You could also replace the pork with duck. If you are interested, please check out my Kiam Chye Duck Recipe @ https://wp.me/p8790g-14q and Youtube Recipe @ https://youtu.be/ESPKP7fF7Vc

To learn how to make the KIam Chye Pork dish, please click on the image below to view my video tutorial. 

If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

Thank you very much for your support.

YouTube link: https://youtu.be/saMyuVV31Po

Kiam Chye Soup with Pork Trotter

Shiokman Eddie


  • 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


  • Wash, cut and soak kiam chye for 30 minutes. Change water at least twice.
  • Cut pork trotter into small pieces.
  • Blanch in boiling water for a few minutes to remove scum and rinse off with running water.
  • Add sliced ginger, garlic, salted plums and blanched pork into a big pot.
  • Add shaoxing rice wine, black pepper and water.
  • Bring to a boil and lower the heat. Cover the pot and simmer over medium heat for 1 ½ – 2 hrs.
  • Remove the cover and add kiam chye
  • Cover the pot and let it boil until the vegetable has slightly softened.
  • Add tomatoes, cover and simmer for about 15 mins.
  • Check that the pork meat has tenderised. If not, simmer until tender.


  • Thanks for sharing the recipe, Eddie. Love all your recipes as I am in Canada and missing all the Peranakan recipes.

    • You’re most welcome Daphne. Thank you so much for your feedback, really appreciate it.

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