A few days before my chili verde craving, I braised pork belly with fermented black beans and tofu.
Today, I was craving vegetables. I think it was my body telling me to eat some leafy greens.
What I did today was boiled some Chinese Mustard Cabbage (Gai Choy) and served it with the leftover braised tofu. The mustard cabbage has a peppery taste to it that's stronger than Boc Choy or Swiss Chard.
Braised Pork over Gai Choy.
(Note: You'll probably notice that there is no pork in the picture. The pork was eaten in previous meals. hehehe.)