Are there any bok choy enthusiasts out there? Now is the perfect season to enjoy this versatile vegetable. Today, we will prepare a unique bok choy stir-fry, departing from the usual garlic or oyster sauce recipes by introducing a delightful ingredient—pork belly. This dish is savory, slightly spicy, and infused with a rich aroma from the rendered fat of the pork belly.
The most recognized version of bok choy stir-fry is prepared with oyster sauce, a classic Cantonese dish that boasts a slightly sweet and savory flavor profile.
In my hometown, we have a different take that incorporates crispy pork belly, aromatic ingredients, and red chili peppers. This variation allows the bok choy to absorb the delicious flavors of the pork belly.
If you share my love for pork belly, you’ll agree that it elevates any dish. Just a small amount can transform a simple stir-fry or fried rice, especially when paired with dark leafy greens.
Cook’s Note
- Remove the skin from the pork belly, as it can be tough to chew in this recipe. However, you can save the skin for soups or to make crispy pork belly skin.
- There are two ways to spice up this dish: add more chili peppers or include pepper circles along with the aromatics.
- Sear the pork belly until it is slightly crispy to create a texture that complements the tender bok choy.
- If your pork belly is too fatty, drain some excess fat and reserve it for another soup or stir-fry after searing.
- A dash of sesame oil not only enhances the flavor but also gives the bok choy a glossy finish and vibrant color.
Step by Step Instructions
Begin by washing and draining the bok choy. If you have larger bok choy, cut it into sections. Next, remove the skin from the pork belly and slice it into small strips.
In a hot wok, add some oil and fry the pork belly until it is slightly seared. This process will release lard, enhancing the flavor of the bok choy. We love to cook green leafy vegetables in animal fat.
Add minced garlic, scallions, ginger, and half of the light soy sauce. Stir-fry until the flavors meld together.
Now, add the bok choy and continue to stir-fry until the leaves soften. Then, incorporate the remaining light soy sauce and a small pinch of salt.
Finally, stir in the red Thai pepper circles. I enjoy adding them at this stage as they provide a balance of heat and freshness.
Recipe Overview
Ingredients
- 5 bok choy, separated
- 1 tbsp vegetable cooking oil
- 100 g pork belly, cut into small pieces
- 2 garlic cloves, minced
- 1 thumb ginger, minced
- 1 scallion, minced
- 3 fresh red Thai peppers
- 2 tbsp light soy sauce, divided
- A small pinch of salt
- 1 tsp sesame oil
Instructions
- Prepare Bok Choy: Wash and drain the bok choy. If using larger bok choy, cut it into sections.
- Prepare Pork Belly: Remove the skin from the pork belly and slice it into small strips.
- In a hot wok, add some oil and fry the pork belly until slightly seared, allowing it to release lard for flavor.
- Add garlic, ginger, and half of the light soy sauce. Stir-fry until well combined.
- Add the bok choy and continue to stir-fry until the leaves are soft.
- Incorporate the remaining light soy sauce and a small pinch of salt.
- Finally, add the red Thai pepper circles for a fresh touch.
- Mix in sesame oil, stir well, and serve hot.
Nutritional Information
Calories: 324 | Carbohydrates: 32g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 1472mg | Potassium: 3628mg | Fiber: 14g | Sugar: 17g | Vitamin A: 62556 IU | Vitamin C: 631mg | Calcium: 1478mg | Iron: 12mg
