Bok Choy (with Pork Belly)

 

Titus Chan was one of early Hawaii Celebrity Chefs on television in the 1970's mom and I would watch and take notes before the TV station offered a self-addressed envelope for the recipes he made.  He was known for making Chinese food easy for home cooks and loved his take on cooking with modern appliances like the microwave. 

This is a quick meal to make when I have leftover pork belly Pork Belly finished in Air Fryer for Crispy Puffy Skin / Pork / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com).  The Costco pans that chicken comes in are perfect for holding the bok choy leafy parts from the stems.  I tweaked his recipe a little by adding pork belly and sesame chili oil.

For less spicy heat, reduce the sesame chili oil.

The dish can be made without the pork belly and served at room temperature, too.

 

Ingredients

  • 3 pounds bok choy
  • 1 pound pork belly
  • Seasoning Sauce
    • 3 T shoyu
    • 3 T oyster sauce
    • 3 T sesame chili oil
    • 3 t sesame oil
    • 3 t Chinese cooking wine (Shaoxing) 
    • salt and pepper to taste

Directions

  1. Cut bok choy separating the white stalk from the leafy part, cut in 1 1/2 " pieces.
  2. Boil large pot (or wok) of water 
  3. Place the stems in boiling water for 2 minutes
  4. Add leafy greens for 1 minute and drain well in strainer
  5. Using same pot add sliced leftover pork belly, rendering the fat.
  6. Add the drained greens back to the pot and pour the seasoning sauce over the top, serve over rice.