This dish, which is vaguely Chinese in spirit, combines, fried pork-belly slices with garlic, chili, and the last of the Bok Choy grown by my wife this past season…
For this recipe, you need:
- 4 – 5 cups baby Bok-Choy leaves;
- 8 Pork Belly slices partly cooked** ;
- 2 tbsp. chopped fresh Garlic;
- 2 tbsp. Chili paste;
- 1 tbsp. Sugar;
- 2 tbsp. Vinegar;
- ¼ cup Stock;
- 1 tbsp. Soy sauce.
** If you bake your pork-belly slices at 300 degrees for about 30 minutes or so, you can pour off quite a bit of rendered fat (save it for cooking) and save yourself some time in putting this dish together.
Discard any yellowed or wilted Bok Choy leaves and then cut the meat into bite sized pieces.
Mix together the garlic, chili paste, sugar and vinegar in a small bowl and set aside.
Add one or two tablespoons of oil to your wok over a moderately hot flame and re-fry the meat pieces until they begin to turn golden and get a little crispy.
Now add the sauce mixture and continue to fry until it has almost dried up and the meat slices are nicely coated.
Finally, throw in the bok choy and add the stock and soy sauce. Do not stir immediately, rather, wait until the greens have wilted somewhat in the steam from the stock and then toss until everything is cooked through and well mixed. Plate and serve while still hot.
Pork and anything cabbage related always go well together and this was very nice with the spicy tang of the sauce. Our homegrown bok choy wasn’t quite as sweet and tender as in previous years so it probably would have been better suited to a slower cooking method, but this was still a tasty supper.