Nano Machine - Chapter 5

Here’s my version of bok choy with pork belly stir-fry, single serving, cook-while-cutting:

Cut an about 150 gram slice of pork belly, put wok on medium high, add lard, cut belly into thin slices, salt lightly and place in wok, clean two cloves of garlic, cut them thin, turn pork slices around to brown from other side, halve a bok choy, chop the half medium thick, place it into the wok, salt lightly to help wilting, wait for light wilting, add garlic, toss, add a splash of light soy sauce on the side of the wok, toss and rest a few times, kill the heat and spice heavily with freshly ground black pepper, toss, plate and serve.

15 minutes total, a little longer than waiting for jasmine rice to cook, so if you’re having this with rice, don’t forget to turn it off at around the soy sauce step. And don’t salt the rice, instead, add more salt to the dish to compensate.

Don’t move the meat until it’s time to flip it. Don’t put the garlic or pepper in early. For a more oriental experience, add finely crushed sichuan peppercorns at the black pepper step – do not cook the sichuan peppercorns, or pepper, the remaining heat will gently, but fully, activate the aroma. Don’t overdo the sichuan, it’s surprisingly powerful (numbing & floral) when treated this way.