Shanghai Pork Belly
Stir Fry
Serving size: 4
Total Time: 15 min
Ingredients
- 1 lb Plant-Based Smoked Pork Belly Slices, 1/2″ lardons
- 4 Baby bok choy, 1/2″ diced
- 1 Tbsp Garlic, minced
- 2 tsp Ginger, minced
- 2 Jalapeño, seeded and diced
- 1 1/2 Tbsp Fermented black bean sauce
- 1 tsp Soy sauce or tamari
- 1/2 Cup Shaoxing wine or white wine
- To taste Salt & pepper
- 1 Tbsp Cooking oil
- 1 tsp Sesame oil
- 1 Tbsp Sesame seeds
- 1 Tbsp Green onion garnish, cut
Method
- Heat a tilt skillet to medium high heat (450 °F), add cooking oil, and then Smoked Pork Belly Slices. Sauté until edges are browned, about two minutes.
- Remove Plant-Based Smoked Pork Belly Slices and set aside. Add bok choy to the pan and sauté for about 2 minutes until the stem turns translucent and slightly brown.
- Add jalapeños, garlic, and ginger. Sauté until edges of garlic are golden, about 30 seconds to 1 minute.
- De-glaze pan with shaoxing wine and stir. Let the wine reduce by half, then add fermented black bean sauce, soy sauce, and salt & pepper.
- Add Smoked Pork Belly Slices back into the pan and coat with sauce. Mix with other ingredients.
- Plate and garnish with green onions, sesame seeds, and a small drizzle of sesame oil. Serve (with rice.)