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Stir-Fried Pork Belly with Pickled Vegetables

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Notes

Ingredients:
  • Small bok choy, as needed
  • One piece of pork belly
  • 3g garlic
  • 3g ginger
  • 2 scallions
  • 2 tablespoons light soy sauce
  • 1/4 tablespoon dark soy sauce
  • 1.5 tablespoons oyster sauce
  • Salt, to taste
  • Chicken powder, to taste
Instructions:
  1. Regularly visit the countryside to pick fresh greens, choosing small ones for stir-frying.
  2. Wash the greens thoroughly to remove dirt.
  3. Blanch the greens in boiling salted water for 30-40 seconds, then remove and cool down.
  4. Place the cooled greens in a container, add water, and press with a weight. Add white vinegar for extra sourness, if desired.
  5. After fermenting for at least three days, drain and chop the greens.
  6. Dry-fry the chopped greens in a pan to remove excess moisture.
  7. Cut the pork belly into small dices, mince garlic and ginger, and chop the white parts of the scallions.
  8. Slowly fry the pork belly on low heat until slightly crisp, then add garlic, ginger, scallion segments, and dry chili flakes, and continue frying until fragrant.
  9. Add a tablespoon of light soy sauce, oyster sauce, and a quarter tablespoon of dark soy sauce, with a pinch of sugar.
  10. Stir in the pickled greens and cook for a few minutes. Season with light soy sauce, a touch of oyster sauce, salt, and chicken powder.
  11. Add scallion segments just before removing from heat.
  12. Remember, other greens like radish sprouts can also be used in this recipe.
Nutrition:
  • High in protein and fat, especially from pork belly.
  • Contains vitamins and minerals from greens.
  • Caloric content is moderate but varies based on portion size and additional ingredients.