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Chinese Hoisin Pork Belly with Bok Choy
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Course Main Course
Cuisine Chinese
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds pork belly, cut into 2-inch chunks
  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium onion, sliced
  • 1 cup chicken broth
  • 4 heads baby bok choy, halved lengthwise
  • 2 green onions, sliced

Instructions
 

  • Place the pork belly chunks in the slow cooker. Add the hoisin sauce, soy sauce, garlic, ginger, onion, and chicken broth. Stir to coat the meat evenly.
  • Cover and cook on low for 8 hours until the pork is fork-tender.
  • In the last 30 minutes, add the bok choy halves on top of the pork. Cover again and continue cooking until the bok choy is tender but still bright green.
  • Serve the pork and bok choy in bowls with some of the cooking sauce spooned over the top. Sprinkle with sliced green onions.

Notes

Add the bok choy only in the final half hour so it keeps some texture instead of turning mushy. If the sauce seems thin after cooking, remove the lid for the last 20 minutes to let it reduce slightly. Leftovers reheat well in a covered pan with a splash of broth to keep the pork moist.
Course: Main Course
Cuisine: Chinese
Equipment: Slow Cooker, Knife, Cutting Board