Shanghai Pork Belly
Stir Fry
By Chef Randy Wilkes
Ingredients
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
Method
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.)