Asian Crispy Pork & Bok Choi how to cook great food Pak Choi Chinese Cabbage wok

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly alternative.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is a cost-effective substitute.

Heat sunflower oil in a wok over high heat.

Cut pork belly into bite-sized pieces and add to the wok.

Season pork with five-spice and a little ginger, then cook for about 4-5 minutes until crispy.

Set the cooked pork aside.

In the same wok, add a little more oil, then add ginger, garlic, chili, and scallions.

Stir-fry the vegetables on high heat until fragrant.

Add bok choy and cook until wilted but still crunchy.

Return the crispy pork to the wok.

Pour in light soy sauce and stir to combine.

Finish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens