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closer looks at plate of pork but stir fry with carrots and bok choy

Pork Butt Stir Fry with Bok Choy & Carrots

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  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 portions 1x

Description

Super easy pork butt stir fry bursting with flavor. A sweet and spicy sauce, crazy delicious pork and crunchy bok choy. Great for serving a crowd.

Ingredients

Units Scale

*NOTE: TIMING ABOVE DOES NOT INCLUDE THE OVERNIGHT MARINADE

  • 4.16 pound boneless pork butt (approx.)
  • 6 small to medium carrots
  • 1 medium onion
  • 5-6 baby bok choy bunches
  • 5-6 small to medium cloves of garlic

For the pork marinade

  • 1 heaping tablespoon of grated ginger
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

For the sauce

  • 3/4 cup Indonesian sweet soy sauce (see note #1)
  • 1 tablespoon chili garlic sauce (Sambal or other)
  • 1 teaspoon gochujang (Korean chili paste)
  • Olive oil, as needed
  • Salt and pepper to taste

For the rice

  • 2 cups Basmati rice
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt

Instructions

  1. Cut the pork butt into bite-sized pieces. Mine was 4.16 pounds but I think anywhere around the 4 pound mark should be fine. I couldn’t find a boneless one so I did debone it first. Have kitchen scissors ready to trim fat where needed. We need some fat for this recipe but anything hanging or too thick, just cut it off. Put the pork pieces in a large bowl. 
  2. Grate ginger and add to the pork.
  3.  Add olive oil, salt and pepper to the pork bowl. Mix all ingredients together well, making sure that the pork is evenly coated in the olive oil, ginger, salt and pepper. Cover bowl with plastic wrap and marinate overnight. 
  4. Once the pork is marinated you can start the other prep. If you are making rice with this you should start cooking that now. Follow the package instructions. When I make two cups of rice I always add butter and salt as listed above. If you don’t want to use butter, olive oil is fine too. 
  5. Peel and chop the carrots. I cut mine at a diagonal angle with ¼” slices. If yours are a little thicker or thinner it will take a bit longer (or shorter) to cook them. 
  6. Put your carrots in a pan on medium heat with a little olive oil (maybe a teaspoon), and a pinch of salt and pepper. Give it a mix around for a minute or two. Turn the heat down to low and cover the carrots with a lid that has no steam holes if possible. Let them steam on low for 15-20 minutes until fork tender. You should mix a few times and check to make sure the carrots don’t burn. Set aside in a bowl when done.
  7. While the carrots are cooking, peel and chop your onion into bite-sized pieces.
  8. Peel 5-6 cloves of garlic and then finely dice. 
  9. Chop the bottom root tip off the baby bok choy and wash. Chopping the bottoms off will separate the bok choy leaves. I always wait until after I chop the bottoms off to wash because there is often dirt down there. I left bok choy in whole pieces. If you prefer chopping it you can do that too. 
  10. Make the sauce by adding the sweet Indonesian soy sauce (I use ABC brand), garlic chili sauce, and Korean gochujang to a bowl. Mix to combine. 
  11. I used two pans to cook the pork. You can re-use the carrot pan here (no need to wash). Cooking all the pork in one pan risks a crowded pan which creates more steam and water. If that happens you will not be able to crisp the pork. I used two pans and divided the pork evenly between them. Cook on HIGH heat. You don’t need to add any oil here. Break up any pieces that got stuck together then don’t touch the pork. Let is crisp and brown on one side. This should take a few minutes. Once the pork is nicely seared, turn the pieces over to cook the other side 2-3 minutes more. I used kitchen tongs to make sure all the pieces got turned over. 
  12. Once all the pork is cooked, you can combine the two pans of pork to make one pan with the pork.
  13. Use the other pan (on medium heat) to cook the onions on their own for a minute or two. Add a splash of olive oil if needed here. Add the steamed carrots to the pan and cook another minute. Add a little olive oil in center of pan and put the garlic there. Let it cook for a minute to get fragrant then mix everything together. 
  14. Add the carrot, onion, garlic mixture to the pork pan. Heat should be medium. Stir together well. 
  15. Add the sauce to the pan and mix to coat all ingredients. 
  16. Once everything is coated, add the bok choy to the top and put the lid on pan. Turn heat to low/medium and let bok choy steam until slightly wilted. Should take a couple minutes. 
  17. Remove lid and transfer stir fry to a platter or just serve yourself directly from the pan. 
  18. Rice should be ready. Spoon pork butt stir fry onto rice and enjoy.

Equipment

Notes

  1. A good Asian market will have Indonesian sweet soy sauce and Korean gochujang. The garlic chili sauce can be found in most regular grocery stores in the International aisle. 
  2. As mentioned above and in the blog post, it’s better if you can get a boneless pork butt. However, if you can’t, deboning isn’t that bad and should only take about 5-10 minutes. 
  3. Yes, you can use regular sized bok choy. They never have it where I shop so I always get the baby. If using the large kind you may need to chop that before adding at the end. Chopped Napa cabbage would work well too.

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Find it online: https://eatthebite.com/pork-butt-stir-fry-with-carrots-bok-choy/