Crispy Seared Pork Belly with Garlic Sprouts
Golden pork belly slices pan-fried to perfection, served over tender greens and finished with a savory garlic-soy glaze.
Story
This dish highlights the delicious contrast between rich, crispy pork and fresh, tender greens. The secret is to render the pork fat slowly to get that perfect crunch without drying out the meat.
Ingredients
Instructions
Prepare the Greens
Bring a pot of water to a boil. Blanch the bok choy or cabbage sections for about 2 minutes until just tender but still vibrant. Drain the water well and arrange the greens neatly on a serving platter. Meanwhile, cut the garlic sprouts into 2-inch batons.
Sear the Pork
Heat the oil in a wok or large skillet over medium-high heat. Add the pork slices in a single layer. Fry for approximately 3 to 4 minutes on each side until the edges are golden brown and crispy. Remove the pork from the pan and set aside, leaving the rendered fat in the skillet.
Build the Aromatics
In the same pan with the reserved fat, toss in the minced garlic and chopped green onions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Pour in the soy sauce and let it bubble for a moment to reduce slightly.
Combine and Serve
Return the crispy pork belly to the pan and toss everything together to coat the meat in the savory sauce. Remove from heat immediately. Pile the pork slices over the blanched greens, garnish with the garlic sprouts, and serve hot.