Braised Pork With Bok Choy Recipes

SAUTEED BOK CHOY RECIPE

Steps:

• Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
• Cover the pan and cook until the bok choy's core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
• Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY

Steps:

• In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
• Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
• Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
• Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
• Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

GRILLED PORK TENDERLOIN WITH BABY BOK CHOY

Steps:

• In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.
• Heat a grill pan over medium-high heat.
• Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
• Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.

BRAISED BOK CHOY

Steps:

• Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
• Melt the butter in a sizable pan over medium-high heat.
• Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
• Serve.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.

BRAISED PORK CHEEKS WITH BABY BOK CHOY AND CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Season the trotters with salt and pepper, place in a roasting pan and roast until the edges are slightly crispy, about 1 hour.
• Add the roasted trotters, wine, mushrooms, onion, turnip, garlic, lemongrass, kaffir leaves, ginger, star anise and 2 gallons of cold water to a stock pot. Bring to a decent simmer and cook on medium-low heat, skimming occasionally, until reduced by a third, about 2 hours. Strain the stock through a fine mesh strainer, discard the solids and stir in the sweet soy. You will want to drink this straight. Do not do this. Fight the urge. You just made pretty awesome pork stock.
• Preheat the oven again to 350 degrees F. Heat a cast-iron pan over medium-high heat.
• Season the pork cheeks with salt and pepper and sear until they begin to get color and crust, about 4 minutes per side.
• Place the cheeks in a single layer in a large oven-safe pan or a casserole dish. Cover the cheeks about 3/4 of the way with the pork stock and cover with foil. Cook in the oven until the meat just pulls apart with a fork, 1 1/2 to 2 hours. Cooking time will differ depending on the size of the cheeks, so check them at the 1 1/2-hour mark. Reserve about a cup of the braising liquid. You just braised pork cheeks! Excellent work. We are close to the eating part.
• Heat a large saute pan over medium-high heat. Add a splash of canola oil and the carrots and saute until they begin to crisp on the outside, about 5 minutes. Add the bok choy and cook just until it wilts, about 4 minutes. Add the cheeks and a splash of the braising liquid, then gently heat through until the cheeks are hot to the touch. Add the cabbage.
• Serve the pork cheeks and vegetables over jasmine rice and garnish with cilantro and scallions. Eat the great food you just made. Share it with a friend, or don't. Well done.

BRAISED PORK WITH BOK CHOY

Steps:

• Gently pull apart the leaves of the the bok choy. Wash and dry them.
• In a big bowl, sift in the flour and add in the pork chunks. Tumble them in the flour till all the chunks are coated evenly with flour. Lay out the chunks on a baking sheet after shaking off excess flour.
• Heat oil in a non-stick skillet. Test the oil by dropping a little flour into it. If it sizzles, its ready.
• Add the pork and quickly stir-fry for 4-5 minutes till the pieces have browned.
• Lower the heat to medium. Add the garlic, ginger and chili and cook for another minute just to take the rawness out of them.
• Add the the two soy sauces, wine, vinegar and sugar and stir to combine.
• Lower the heat. Cover and braise for about 20 minutes.
• Remove the cover and add the bok choy leaves in a layer on top. Cover and cook for 5 minutes.
• Stir the wilted leaves into the sauce. Taste and adjust, adding sugar or vinegar, if necessary.
• Serve piping hot over steamed white rice.

BRAISED PORK BELLY

Steps:

• Toast coriander and fennel and then crush.
• Combine with salt and pepper.
• Rub all over pork belly, especially the fatty side.
• Wrap in plastic wrap and place in refrigerator for at least 4 hours or overnight.
• Remove from refrigerator and bring to room temperature.
• Add grapeseed oil to saucepan and bring to medium-high heat; Sear pork belly on all sides.
• Preheat oven to 300.
• Place pork belly into dutch oven.
• Add celery, carrot, onion, garlic, thyme, peppercorns, bay leaves, parsley and stock - make sure the stock does not fully cover the pork belly, it should go about 3/4 of the way to the top.
• Place in oven for 2 -3 hours.
• Remove from oven and place pork belly on plate; Set in fridge to cool.
• Once you are ready to serve, cut the cooled pork belly in chunks.
• Sear each chunk in skillet on med-high.
• Immediately before ready to serve,

SALT PORK WITH RICE AND BOK CHOY RECIPE

Steps:

• Wash and rinse the salted pork, cut into about 1/4 inch thick bite-size square or rectangular slices
• Wash individual bok choy leaf well, trim the bottom, and cut into about 1.5-inch in length
• Wash the green onion and chop into fine pieces
• Rinse rice using a strainer, add rinsed rice into a casserole pot, add 3 1/3 cups of water, add salted pork slices, add half of the green onion, stir and mix well
• Turn the heat to medium-high, cover the pot with a lid, and bring the pot to a boil, about 7 minutes
• Remove the lid, turn the heat to low, use a bamboo narrow spatula to stir and mix well. Fold the chopped bok choy into the rice and pork
• Turn the heat to simmer, cover the lid, and simmer for 7 minutes
• Turn off the heat, keep the lid on and let it continue to simmer using left-over heat for 6 minutes.
• All done! Garnish with the rest of the green onion and enjoy an easy & tasty meal!