Braised Pork with Bok Choy
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 kg pork shoulder, cut into chunks
- 1/2 cup of all-purpose flour, sifted
- 3-4 tbsp of vegetable oil, to fry
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red chili, chopped
- 1/2 cup of light soy sauce
- 1/4 cup of dark soy sauce
- 3 tbsp of rice wine vinegar
- 3 tbsp of Xiaoxing wine
- 1 tbsp of granulated white sugar
- 1 medium sized bok choy
- Salt, to taste (optional, because there's already a lot of soy sauce in the braise)
Method
- STEP 1Gently pull apart the leaves of the the bok choy. Wash and dry them.
- STEP 2In a big bowl, sift in the flour and add in the pork chunks. Tumble them in the flour till all the chunks are coated evenly with flour. Lay out the chunks on a baking sheet after shaking off excess flour.
- STEP 3Heat oil in a non-stick skillet. Test the oil by dropping a little flour into it. If it sizzles, its ready.
- STEP 4Add the pork and quickly stir-fry for 4-5 minutes till the pieces have browned.
- STEP 5Lower the heat to medium. Add the garlic, ginger and chili and cook for another minute just to take the rawness out of them.
- STEP 6Add the the two soy sauces, wine, vinegar and sugar and stir to combine.
- STEP 7Lower the heat. Cover and braise for about 20 minutes.
- STEP 8Remove the cover and add the bok choy leaves in a layer on top. Cover and cook for 5 minutes.
- STEP 9Stir the wilted leaves into the sauce. Taste and adjust, adding sugar or vinegar, if necessary.
- STEP 10Serve piping hot over steamed white rice.
