Wok-Charred Baby Bok Choy with Pork Belly

Name: Wok-Charred Baby Bok Choy with Pork Belly
Total time: 35 min
Ingredients: 1 lb, outer leaves halved baby bok choy; 5 oz, thinly sliced pork belly; 1 oz, soaked 10 min dried shrimp; 2 pieces, julienned firm dried tofu; 3.5 oz, halved enoki mushrooms; 4 cloves, chopped garlic; 3 stalks, white and green separated garlic stems; 3 thin slices ginger; 3 tbsp vegetable oil; 1 tbsp light soy sauce; 1 tbsp rice wine; to taste salt

Tender baby bok choy meets crispy pork belly in this smoky stir-fry. Dried shrimp and aromatics create a savory base, while a quick blanch keeps the greens vibrant and crisp.

35 min

Medium

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Wok-Charred Baby Bok Choy with Pork Belly

Story

This home-style dish celebrates the 'dry pot' technique—cooking without excess liquid to concentrate flavors. The pork belly renders slowly, creating a rich fond that coats every leaf.

Ingredients

baby bok choy 1 lb, outer leaves halved

pork belly 5 oz, thinly sliced

dried shrimp 1 oz, soaked 10 min

firm dried tofu 2 pieces, julienned

enoki mushrooms 3.5 oz, halved

garlic 4 cloves, chopped

garlic stems 3 stalks, white and green separated

ginger 3 thin slices

vegetable oil 3 tbsp

light soy sauce 1 tbsp

rice wine 1 tbsp

salt to taste

Instructions

Prep the aromatics and proteins

Soak dried shrimp in cold water until softened, about 10 minutes. Slice pork belly into thin ribbons. Chop garlic, slice ginger, and cut garlic stems—keep the white portions separate from the green. Halve the bok choy lengthwise, leaving smaller heads whole.

Blanch the greens

Bring a pot of water to a rolling boil and add a pinch of salt and a splash of oil. Drop in the bok choy and cook for exactly 60 seconds until bright green and just tender. Drain immediately and gently squeeze out excess moisture.

Render the pork

Heat 2 tablespoons of oil in a wok over medium-low heat. Add the pork belly and cook slowly, stirring occasionally, until the fat melts away and the edges turn golden and crisp, about 5 minutes.

Build the flavor base

Turn the heat to medium and add garlic, ginger, and the white parts of the garlic stems. Stir-fry until fragrant, about 2 minutes. Drain the soaked shrimp and toss them in, cooking for another minute until aromatic.

Combine and finish

Add the tofu strips and enoki mushrooms, tossing constantly for 2 minutes. Pour in soy sauce and rice wine, stirring to coat. Finally, add the blanched bok choy and green garlic stem pieces. Stir-fry over high heat for 1–2 minutes until everything is heated through and lightly charred. Season with salt and serve immediately.