Braised Pork with Bok Choy
Member recipe

Braised Pork with Bok Choy

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Braised cubes of pork shoulder in garlic and soy sauce with wilted bok choy.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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

    1. Gently pull apart the leaves of the the bok choy. Wash and dry them.
    2. In 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.
    3. Heat oil in a non-stick skillet. Test the oil by dropping a little flour into it. If it sizzles, its ready.
    4. Add the pork and quickly stir-fry for 4-5 minutes till the pieces have browned.
    5. Lower the heat to medium. Add the garlic, ginger and chili and cook for another minute just to take the rawness out of them.
    6. Add the the two soy sauces, wine, vinegar and sugar and stir to combine.
    7. Lower the heat. Cover and braise for about 20 minutes.
    8. Remove the cover and add the bok choy leaves in a layer on top. Cover and cook for 5 minutes.
    9. Stir the wilted leaves into the sauce. Taste and adjust, adding sugar or vinegar, if necessary.
    10. Serve piping hot over steamed white rice.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…