Stir-Fried Pork Belly with Bok Choy
Super Simple Stir-Fried Pork Belly and Bok Choy: A Rice Side Dish and Perfect Drinking Snack!
This is a super simple stir-fry that doubles as a delicious side dish for rice and a perfect accompaniment to drinks in the evening. It pairs wonderfully with both pork and beef, making it ideal for using up ingredients you have in the fridge. Enjoy this flavorful and easy-to-make dish!
Main Ingredients- 250g thinly sliced pork belly (Daepae Samgyeopsal): Its thin cut ensures quick cooking and a tender texture.
- 5 heads of bok choy: Fresh and crisp, providing a delightful crunch. Wash thoroughly.
- 1/2 large green onion (Daepa): Adds aromatic flavor when sautéed. Slice diagonally or chop finely.
- 1 handful of bean sprouts (Sukju): Adds an extra layer of crispness. Add at the end to maintain crunch.
- 5 whole cloves of garlic: Sliced thinly to infuse flavor. Adjust quantity to your preference.
- 2 Tbsp chili oil (Gochu Oil): Essential for a spicy kick and rich flavor.
- A pinch of toasted sesame seeds: For a nutty finish and garnish.
Flavorful Stir-Fry Sauce- 2 Tbsp oyster sauce: Adds a savory umami depth.
- 2 Tbsp soy sauce (Yangjo Ganjang): For seasoning and enhancing overall flavor.
- 4 Tbsp cooking wine (Miras/Mirin): Helps tenderize the meat and removes any gamey odor.
- 1 Tbsp oligosaccharide (or corn syrup): Adds a subtle sweetness and gloss.
- A dash of black pepper: Balances the flavors with a hint of spice.
- 2 Tbsp oyster sauce: Adds a savory umami depth.
- 2 Tbsp soy sauce (Yangjo Ganjang): For seasoning and enhancing overall flavor.
- 4 Tbsp cooking wine (Miras/Mirin): Helps tenderize the meat and removes any gamey odor.
- 1 Tbsp oligosaccharide (or corn syrup): Adds a subtle sweetness and gloss.
- A dash of black pepper: Balances the flavors with a hint of spice.
Cooking Instructions
Step 1
First, thoroughly wash the fresh bok choy under running water. Then, cut each head in half lengthwise into bite-sized pieces. Thinly slice the whole garlic cloves to help them release their flavor, and finely chop the green onion for a fragrant base. Prepare all your vegetables!
Step 2
Now, let’s make the magic sauce! In a small bowl, combine 2 Tbsp oyster sauce, 2 Tbsp soy sauce, 4 Tbsp cooking wine, 1 Tbsp oligosaccharide, and a dash of black pepper. Whisk everything together until well combined. This pre-made sauce will make the cooking process much smoother.
Step 3
Heat 2 Tbsp of chili oil in a pan over medium-low heat. Add the sliced garlic and chopped green onions. Sauté them gently until fragrant and the aromatics are released, creating a flavorful chili-garlic oil base.
Step 4
Once the aroma of the green onions and garlic intensifies, add the thinly sliced pork belly to the pan. Since the pork is very thin, it will cook quickly. Stir-fry over medium-high heat, breaking up the pork slices with a spatula to ensure even cooking and prevent sticking.
Step 5
As soon as the pork belly changes color and is mostly cooked, pour in all the prepared stir-fry sauce. Stir everything together over medium heat, ensuring the sauce coats the pork and vegetables evenly. Be careful not to let the sauce burn.
Step 6
Now, add the bok choy to the pan. Continue to stir-fry quickly over medium-high heat for a short time. It’s important not to overcook the bok choy; you want it to retain its crisp texture, so just wilt it slightly.
Step 7
As soon as the bok choy is slightly tender, turn off the heat. Add the handful of bean sprouts to the pan. Toss everything together gently, allowing the residual heat from the pan to cook the bean sprouts just enough to keep them crisp and fresh.
Step 8
Transfer the delicious stir-fried pork belly and bok choy to a serving plate. Sprinkle generously with toasted sesame seeds for a final touch of nutty flavor and visual appeal. Serve hot with a bowl of steamed rice. Enjoy your meal!
