Gourmet Gluten-Free Chinese Lunch Box: Szechuan Twice-Cooked Pork Belly & Stir-Fried Bok Choy

Allergens

Soy, Pork

Ingredients

• 1. 12 oz (340 g) pork belly, sliced into 1/2
• inch thick pieces 2. 4 cups bok choy, chopped 3. 1 tbsp cornstarch 4. 1 tbsp gluten
• free soy sauce 5. 1 tsp sesame oil 6. 2 cloves garlic, minced 7. 1 inch ginger, grated 8. 1/2 cup water chestnuts, sliced 9. Salt and pepper, to taste 10. Vegetable oil for frying 11. For the sauce: 2 tbsp gluten
• free soy sauce, 2 tsp rice vinegar, 1 tsp sugar, 1/2 tsp cornstarch, 1/4 cup water

Instructions

1. Season pork belly slices with salt and pepper. Toss in cornstarch to coat evenly.
2. In a large pan, heat oil and fry pork belly until browned on all sides. Remove from heat and drain excess oil.
3. In a small bowl, whisk together sauce ingredients: gluten free soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.
4. Sauté garlic and ginger in the same pan used for frying pork belly until fragrant. Add water chestnuts and cook for 1 minute.
5. Return cooked pork belly to pan and pour sauce mixture over it. Stir until well combined and simmer for 2 minutes or until sauce thickens.
6. In a separate pan, heat oil and quickly stir fry bok choy until tender. Season with salt and pepper.
7. Serve pork belly on top of the stir fried bok choy. Drizzle sesame oil over the dish before plating.

Chef’s Insight

To achieve a perfect balance of flavors and textures, pay attention to the cooking times and seasoning.

Notes

Adjust cooking times as needed to achieve desired tenderness for the pork belly.