Braised salted vegetable (kiam chai) with pork belly

Who could resist this appetizing dish of salted vegetable with pork belly??  This is a popular dish of the Chinese community and it goes well with a bowl of white porridge and even a plate of hot rice.  I believe different home-cook have their own method of cooking it, but the bottom line is 'A yummy and delicious dish of salted vegetable with pork belly!' Here's mine to share.....

Ingredients:
2 to 3 bunch salted vegetable/kiam chai
1 strip pork belly with skin
4 shallots (peeled and sliced)
4 pip garlic (peeled and chopped)
Water (for braising)
1 1/2 tbsp cooking oil

Seasoning:
1 tbsp light soy sauce (to taste)

Methods:

1. Wash the salted vegetable well in few changes of water, squeeze dry and slice thinly.
2. Boil the pork belly for about few minutes, drain, sprinkle some salt over and let it stand for about 15 minutes, then cut into slightly larger pieces.
3. In an oil less wok fry the salted vegetable using medium heat for few minutes, dish and put aside for later use.  
4. In a clean heated wok drizzle a bit of oil, add in the pork belly and stir-fry till slightly brown, dish into a plate.
5. In the same wok add in the remaining oil, saute shallots and garlic until fragrant, then add in the salted vegetable and fry till well combined.
6. Add in the pork belly, stir to mix, then add in water to cover the salted vegetable and pork belly and cover with lid to braise under medium-low heat.
7. Stir in between braising, add more water as and when needed and taste for correct seasoning.  Add in the light soy sauce after tasting as some salted vegetables are saltier than others.  
8. Braise till the pork belly and salted vegetable are well cooked, dish and serve.

Note:  The leftover of this dish can be stored in containers in a fridge and re-heat to warm up as and whenever we want to eat it.