Nyob Zoo!
I wanted to share with you my dad’s go to stir fry dish: Pork belly w/ bok choy. It’s so simple yet full of flavor. It’s a stir fry my dad often makes when he has nothing else to cook. This stir fry usually consist of any part of the pork and pretty much any greens you like. I grew up with him often making it with bok choy and pork belly so I’ll show you that version today. Eat it with some rice and pepper dip drizzled on top. If you’re looking for a dish that doesn’t take a lot of ingredients yet still hits your taste buds, this ones for you. So give it a try and happy cooking!
Main Ingredients
Bok Choy: You can use any type of stir fry greens you like. My Dad’s go to is bok choy. 
Pork belly: You can use any part of the pork you like. My dad likes to use skin on pork belly. 
Seasonings are simple. You just need salt and oyster sauce. Add lots of minced garlic for extra aroma. 
Stir fry, season and serve over rice. So simple! 
Add a little chili pepper sauce/dip over the top for some extra spice and saltiness. Enjoy while it’s still hot! 
Enjoy!
Cindy Her (C.HerCreations)
Stir Fry Pork Belly w/ Bok Choy
Ingredients
For the stir fry
- 1 lb skin on pork belly (cut into bite size)
- 1 tsp salt (to season the pork)
- 1/4 cup minced garlic
- 1.5 lbs bok choy (rinsed, dried, and sliced to your liking)
- 2 Tbsp oyster sauce
For the chili pepper dip/sauce
- 8 whole chili pepper (Bird's eye)
- 1/2 tsp salt
- 1/4 tsp mushroom seasoning (or MSG)
- 3 whole garlic cloves
- 1 TBSP lime juice
- 3 TBSP fish sauce (Three Crab brand)
- 1 TBSP cilantro (chopped)
- 1 small green onion (chopped)
Instructions
For the stir fry
- Rinse, dried and cut the bok choy to bite size pieces. Set aside.
- Slice the pork belly into thick bite size pieces and place it on a very good non stick pan. Add in the salt. On medium heat, cook the pork for about 8-10 minutes until most of the fat has rendered out and has some good browning to it (or cook to your liking). Remove any access fat you don't want. Then add in the minced garlic. Cook for 30 secs or so and then add in the chopped bok choy. Give it a good toss and then add in the oyster sauce. I like to cook the greens on high heat to retain the texture. Cook just until the leaves are wilted and the stems are just to the crunch. Do not overcook. It should take about 3-4 minutes. Turn off the heat and taste for seasoning.
- If you want this spicy, add in minced chili pepper but I actually like to eat this stir fry with Hmong style pepper dip. It takes it to another level of flavor. Enjoy while it's still hot and the pork is still crispy. Serve with fresh steamed rice and pepper dip on the side. *I like to spoon the pepper dip over the stir fry and give it a good toss before eating it. Enjoy!
For the chili pepper dip/sauce
- In a mortar and pestle, add in the chili peppers, salt, mushroom seasoning, and garlic. Pound until everything is mashed up. Transfer the ground chilis into a bowl and add in the lime juice, fish sauce, cilantro and green onions. Serve on the side or spoon over the stir fry when serving.
