There are some dishes that will have you moving onto another after a few times of eating it. Grandma’s Crispy Pork Belly Stir Fried with Asian Greens isn’t one of them. No matter how often she makes this, I ALWAYS get excited.
This is actually the first recipe I ever learnt from her. We eat it at least once every three weeks as a side dish to our family table spread. So not surprisingly, I picked a day to learn when she was preparing ingredients for my favourite crispy pork belly dish.
Which Asian greens can I use?
The leafy vegetable that Grandma buys is very easily accessible at the Asian grocery store. In Cantonese, it’s pronounced ‘jook choy’ and comes from the mustard greens family. There are many variations of it based on size but Grandma uses jook choy for its texture and length. It’s one of those Goldilocks moments where it’s not too tough and not too soft. Jook choy for this side dish is just right.
Don’t be deterred from making this stir fry if you can’t find this particular leafy green. You can substitute it for any leafy vegetable that can withstand medium to high heat without becoming too soft. A great example would be Chinese brocolli.
Which crispy pork do I cook with?
Here, you can approach it in one of two ways: (1) drop by your local Chinese butcher and buy yourself some crispy pork belly or (2) make your own using your favourite crispy pork belly recipe.
Grandma is almost always out and about at the shops so it’s fairly easy for her to drop by a Chinese butcher and buy a box of crispy pork belly. I get that it may not be as easily accessible for some people so it’s just a matter of firing up your oven and making your own!
To stir fry this dish, you'll need:
- 3-4 bundles jook choy
- 1/2 kg crispy pork belly
- 1 tsp salt
- 6 tbsp cooking oil
- 1 tbsp chicken bouillon powder
- 1 1/2 tbsp premium oyster sauce
- 3 cloves garlic, finely chopped
Now that you know of all the ingredients, let’s begin!
The crackling pork needs to be sliced into small pieces. A handy tip is to lay the pork belly on its side so the crackling is perpendicular to the chopping board. From here you can use a cleaver to cut the pork and crackling without it breaking apart. Grandma’s the expert in that domain, so I usually leave it to her! Another way to get them cut it is to ask the friendly staff to chop it for you when you buy it.
To prepare the jook coy, separate each stem by sliding a knife through the bottom of the stems. You’ll also find that the outer skin is rather tough so you can remove some of that as well. Doing this will unearth a lighter green stem that is much more tender.
Following that, remove tougher part of the tip of the leaf (about 2cm or 1″ in length).
Use a sharp knife or a pair of scissors to divide the jook choy into threes. Line up a few stems then use the blade of a knife to cut 1/3 off from the tip. Halve the remaining stems and leaves.
Meanwhile, wash the greens in cold water and leave them to dry.
Heat up the wok or pan on a high heat. Once the wok is hot, turn the heat to medium and add half of the cooking oil in.
We’ll start by stir frying the jook choy but make sure to add the stems in first as they will need longer to soften.
After a few minutes, add the leaves in along with the salt. Gently stir or fold the leaves through the wok to cook evenly.
When the jook choy is cooked (it should take a a few minutes, depending on the heat of your stove), set it aside in a bowl or plate.
Now add the rest of the cooking oil in the wok or pan and add the finely chopped garlic. Let the garlic cook for a few minutes to release their fragrance into the oil then add the crispy pork belly. Stir the meat in the wok.
After the crispy pork belly has been in the heat for about three minutes, add the jok choy back in along with the oyster sauce and chicken bouillon.
All it needs is a few more minutes being stir fried and you’ll be ready to plate it!
Crispy Pork Belly Stir Fried with Asian Greens
Ingredients
- 3-4 bundles jook choy
- 1/2 kg crispy pork belly
- 1 tsp salt
- 6 tbsp cooking oil
- 1 tbsp chicken bouillon powder
- 1 1/2 tbsp premium oyster sauce
- 3 cloves garlic, finely chopped
Instructions
- Slice the crispy pork belly into smaller pieces. The size will depend on your preference.
- To prepare the jook coy, separate each stem and slice away the tough outer skin.
- Remove part of the tip of the leaf (about 2cm or 1" in length).
- Use a sharp knife or a pair of scissors to divide the jook choy into threes. Line up a few stems then use the blade of a knife to cut 1/3 off from the tip.
- Wash the greens in cold water and leave them to dry.
- Heat up the wok or pan on a high heat. Once the wok is hot, turn the heat to medium and add half of the cooking oil in.
- Stir fry the jook choy stems first.
- After a few minutes, add the leaves in along with the salt. Gently stir or fold the leaves through the wok to cook evenly.
- When the jook choy is cooked (it should take a a few minutes, depending on the heat of your stove), set it aside in a bowl or plate.
- Add the rest of the cooking oil in the wok or pan and add the finely chopped garlic. Let the garlic cook for a few minutes to release their fragrance into the oil.
- Add the crispy pork belly. Stir the meat in the wok.
- After the crispy pork belly has been in the heat for about three minutes, add the jok choy back in along with the oyster sauce and chicken bouillon.
- All it needs is a few more minutes being stir fried and you’ll be ready to plate it!
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This sounds so full of flavor! I’m sure it’ll be a hit!
Thanks, Demeter! It certainly is a family favourite!
Love this easy dinner idea! So much flavor!
Thanks, Kim! Easy dinners are the best!
Ooh this is right up my street! I love pork belly and he flavors in this sound divine! Can’t wait to try it!
Thanks, Carrie! I hope you enjoy this recipe as much as I do!
I love Asian-inspired cuisines like this. Super yummy!
Thanks! I love Asian-inspired cuisines too!
Super YUMMM! Love this easy, delicious recipe! Gonna be hard to save any for leftovers 🙂 Thanks for sharing!
Thanks, Traci!
This is very really unique helpful information. keep it up. Thank you so much!
Thanks, Martina! I hope the extra info helps!