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Shanghai Pork Belly
Stir Fry

By Chef Randy Wilkes



1 lb Lypid™ Plant-Based Smoked Pork Belly Slices, 1/2" lardons

4 Baby bok choy, 1/2" diced

1 Tbsp Garlic, minced

2 tsp Ginger, minced

2 Jalapeño, seeded and diced

1 1/2 Tbsp Fermented black bean sauce

1 tsp Soy sauce or tamari

1/2 Cup Shaoxing wine or white wine

To taste Salt & pepper

1 Tbsp Cooking oil

1 tsp Sesame oil

1 Tbsp Sesame seeds

1 Tbsp Green onion garnish, cut


1. Heat a tilt skillet to medium high heat (450 °F), add cooking oil, and then Lypid™ Smoked Pork Belly Slices. Sauté until edges are browned, about two minutes.

2. Remove Lypid™ Plant-Based Smoked Pork Belly Slices and set aside. Add bok choy to the pan and sauté for about 2 minutes until the stem turns translucent and slightly brown.

3. Add jalapeños, garlic, and ginger. Sauté until edges of garlic are golden, about 30 seconds to 1 minute.

4. De-glaze pan with shaoxing wine and stir. Let the wine reduce by half, then add fermented black bean sauce, soy sauce, and salt & pepper.

5. Add Lypid™ Smoked Pork Belly Slices back into the pan and coat with sauce. Mix with other ingredients.

6. Plate and garnish with green onions, sesame seeds, and a small drizzle of sesame oil. Serve (with rice.)

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