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