Szechuan Pork With Bok Choy – a delicious recipe with chili pepper, soy sauce, sesame oil, white wine vinegar, pork, sunflower oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 400F Mix together the garlic, chili flakes, soy sauce, sesame oil and vinegar.
2
Pour over the pork and leave to marinate for 5 minutes (or up to 30 minutes if you have time).
3
Heat the sunflower oil in a flameproof casserole pan, then brown the pork on all sides.
4
Add the marinade, cover and cook in the oven for 25 minutes or until cooked through.
5
Remove the pork from the pan, then leave to rest (covered) for 5 minutes.
6
Pour off the juices and reserve.
7
Add the bok choy to the pan cut side down, brown over a high heat, cover the pan and cook gently for 5 minutes until just tender.
8
Slice the pork thinly, pour over the hot juices and serve with the bok choy and plain steamed rice.
324
kcal
Calories
18
g
Fat
9
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ teaspoon dried chili pepper flakes, 3 tablespoons dark soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon white wine vinegar, and more.
Yes, Szechuan Pork With Bok Choy falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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