Roast Pork with Baby Bok Choy (小白菜燒肉, Siu2 Baak6 Coi3 Sui1 Juk6)



This recipe was updated on 16 Aug 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

For me, roast pork is a treat that can be purchased at a Chinese delicatessen. A whole pig is roasted and the skin is crispy while the meat is tender. The butcher cuts pieces from the whole pig and you buy as much of the pig as you want (for me, usually just 1-2 pounds). For special occasions, a whole roast pork is served as part of a banquet. The roast pork is usually eaten all by itself, but also can be made part of a dish. The danger in purchasing roast pork is that you’ll eat it all before making the dish! It was particularly hard in this case since the roast pork was freshly roasted and still hot when I ordered it. I had to summon all my will power not to eat all the roast pork before making the dish. The soy dipping sauce that you usually get when you buy roast pork is used as the basis for the dish’s sauce.

Enjoy!

Ingredients

1 lb.	500 g.	Roast pork (燒肉, sui1 juk6), crispy skin separated from the meat
1 lb.	500 g.	Baby bok choy (小白菜, siu2 baak6 coi3) or any other leafy green
		Soy dipping sauce from the roast pork
1 Tbs.	15 ml.	Soy sauce (豉油, si6 jau4)
½ Tbs.	7.5 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Equipment

14 in.	35.5 cm.	Wok or pan
		Oven or toaster-oven

 

Preparation Instructions

1. Roast pork can be bought from your local Chinese delicatessen. Have the butcher chop the roast pork into pieces. A small container of soy dipping sauce usually is given with the pork (which will be used later in the sauce). You will have to remove any bones from the pork pieces once you return home. Separate the crispy skin from the roast pork meat if you want to keep the roast pork skin crispy. The skin needs to be heated separately in an oven or toaster-oven, and not stir fried with the other ingredients. If you don’t want crispy skin, leave the skin and roast pork meat together and stir fry with the other ingredients.
2. Wash and separate the baby bok choy leaves.
3. Crush the ginger and garlic in a garlic press and put into a small bowl.
4. Prepare and mix the sauce in a small bowl: add the soy dipping sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

 

Cooking Instructions

1. Heat the oven or toaster-oven to 350⁰F (175⁰C). Put the skin into an uncovered piece of aluminum foil with the sides folded up to keep any oil in and place into the pre-heated oven. The skin needs to be heated in the oven for at least 5-10 minutes to keep the skin crispy. Be careful not to leave the skin in for too long though, otherwise it will burn.
2. Heat a wok or pan over high heat and before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the baby bok choy. Stir fry the baby bok choy and then add the roast pork pieces to the wok. Stir fry the ingredients together to warm up the roast pork since it’s already cooked.
3. Add the sauce ingredients to the wok and stir fry the ingredients together. Put the cooked ingredients into a serving dish and top with the crispy pork skin from the oven. Serve with steamed rice.