Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 kilogram of pork belly into 2-inch cubes, then in a large pot, combine the pork belly with 4 cups of water and 1 tablespoon of salt, bringing it to a boil and simmering for 30-40 minutes until tender.

2. 2

   Drain the pork belly well and pat it completely dry with paper towels, then heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering.

3. 3

   Carefully add the dried pork belly cubes to the hot wok and stir-fry for 10-15 minutes, turning occasionally, until golden brown and crispy on all sides.

4. 4

   Remove the crispy pork belly from the wok and set aside, draining off most of the oil, leaving about 1 tablespoon in the wok, then add 8 cloves of minced garlic and 1 large thinly sliced red onion to the wok and stir-fry for 2-3 minutes until fragrant.

5. 5

   Whisk together 2 tablespoons of tamarind paste diluted in 1/4 cup of hot water, 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar (or low-carb sweetener equivalent), and 1-2 thinly sliced bird's eye chilies (if using), then pour this glaze mixture into the wok and bring to a simmer for 1 minute.

6. 6

   Return the crispy pork belly to the wok, tossing it thoroughly to coat all the pieces with the tangy tamarind glaze.

7. 7

   Add 500 grams of bok choy and 1/4 cup of water to the wok, covering it briefly and cooking for 2-3 minutes until the bok choy is tender-crisp.

8. 8

   Remove the lid and give everything a final toss before serving immediately.