Tender Pork & Crisp Bok Choy Over Rice
Tender Pork & Crisp Bok Choy Over Rice
Easy and Delicious Chinese-Style Bok Choy and Pork Rice Bowl
A delightful Chinese-inspired rice bowl that’s surprisingly easy to make at home! Forget separate cornstarch slurries; this recipe reveals the secret to achieving the perfect sauce consistency using the ingredients themselves, along with a method for incredibly tender, melt-in-your-mouth pork. Anyone can create this restaurant-worthy dish!
Main Ingredients- 200g Ground Pork
- 8 heads Bok Choy (approx. 150g)
- 1/2 medium Onion (approx. 140g)
- 2-3 Red Chilies
- 5 cloves Garlic
- 1/2 stalk Green Onion
- 4 Dried Red Chilies (optional)
- 3 Tbsp Chili Oil
Pork Marinade (Tablespoon measurements)- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 0.3 Tbsp Sugar (approx. 1/3 Tbsp)
- Pinch of Black Pepper
- 1.5 Tbsp Cornstarch
- 1 Egg White
Rice Bowl Sauce (Tablespoon measurements)- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Chicken Stock
- 2.5 Tbsp Cornstarch
- 0.5 Tbsp Sesame Oil (approx. 1/2 Tbsp)
- 300ml Water
- 0.5 Tbsp Sugar (approx. 1/2 Tbsp)
- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 0.3 Tbsp Sugar (approx. 1/3 Tbsp)
- Pinch of Black Pepper
- 1.5 Tbsp Cornstarch
- 1 Egg White
Rice Bowl Sauce (Tablespoon measurements)- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Chicken Stock
- 2.5 Tbsp Cornstarch
- 0.5 Tbsp Sesame Oil (approx. 1/2 Tbsp)
- 300ml Water
- 0.5 Tbsp Sugar (approx. 1/2 Tbsp)
Cooking Instructions
Step 1
In a bowl, combine the ground pork with the marinade ingredients: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 0.3 Tbsp sugar, and a pinch of black pepper. Mix well by kneading until the pork has absorbed the marinade evenly.
Step 2
Separate the egg white from one egg and add it to the pork mixture. The egg white will help make the pork incredibly tender.
Step 3
Add 1.5 Tbsp cornstarch and mix thoroughly until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the texture tenderize.
Step 4
While the pork is marinating, prepare the aromatics. Thinly slice the 5 cloves of garlic.
Step 5
Finely chop the white parts of the 1/2 green onion. These will add a fragrant aroma to the dish.
Step 6
Peel and thinly slice the 1/2 onion. Cut the sliced onions in half to create manageable pieces.
Step 7
Cut the 2-3 red chilies in half lengthwise, remove the seeds, and slice them thinly on an angle. These add color and a mild heat. (You can substitute with fresh chili peppers for more heat).
Step 8
Wash the bok choy thoroughly under running water. Trim off the very bottom root end and separate the leaves. Keep them in larger pieces for a pleasant crunch.
Step 9
In a small bowl, combine all the sauce ingredients: 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp chicken stock, 2.5 Tbsp cornstarch, 0.5 Tbsp sesame oil, 300ml water, and 0.5 Tbsp sugar. Whisk or stir well until the cornstarch is fully dissolved and no lumps remain. Your sauce is now ready!
Step 10
Heat a wok or large skillet over medium-low heat and add 3 Tbsp chili oil. Add the sliced garlic, chopped green onion, and dried red chilies. Stir-fry gently until fragrant, being careful not to burn the garlic or green onions. This slow cooking extracts their flavors.
Step 11
Once the green onions are softened and fragrant, increase the heat to medium-high. Add the marinated ground pork to the skillet. Use chopsticks or a spatula to break up the pork and stir-fry until the exterior turns white and is cooked through.
Step 12
When the pork is mostly cooked, add the sliced onions to the skillet. Stir-fry for about 1 minute until the onions begin to soften and become translucent, releasing their sweetness.
Step 13
As the onions start to turn clear, give the prepared sauce mixture a good stir to ensure the cornstarch is re-suspended, and pour it evenly into the skillet over the pork and onions.
Step 14
Bring the sauce to a simmer, stirring constantly. As it heats up, it will thicken beautifully to create a luscious sauce. Taste the sauce and adjust seasoning if needed by adding a little more soy sauce or oyster sauce if it’s not salty enough.
Step 15
Finally, add the prepared bok choy and sliced red chilies to the skillet. Gently toss everything together just once to coat with the sauce, then immediately turn off the heat. The goal is to keep the bok choy crisp and vibrant. (Feel free to use fresh chili peppers instead of red chilies if you prefer more spice).
Step 16
Once all the ingredients are prepped, the actual cooking and assembly process takes mere minutes. It’s incredibly quick to create such a satisfying meal!
Step 17
This recipe is wonderfully convenient because you don’t need to make a separate cornstarch slurry. The balance of ingredients and the sauce is perfect, making it absolutely delicious when served over rice.
Step 18
Forget needing multiple side dishes! This one-bowl meal, the Pork and Bok Choy Rice Bowl, is packed with nutrition and flavor. Enjoy every bite! Wishing you a wonderful meal.
