When one mentions crispy BBQ pork, it brings up memories of deliciousness and joyful family gatherings. For many Vietnamese family celebrations such as weddings, engagement parties and grandparents' birthdays, the whole crispy BBQ pig is served. Then portions of this crispy goodness is given out to family and friends at the end of the party, aka your old-school Vietnamese party favors. So with that "party favor" I would make this quick stir-fry, using the crunchy sour cabbage along with some fresh and colorful veggies. The sour cabbage is pretty easy to find too. It's sold both in a vacuum package or freshly-made in large tubs at the refrigerated fresh food section at your Asian market. So next time you got yourself some crispy BBQ pork, you have to make this super easy dish. Your tummy will thank you for it.
RECIPE for 6 servings.
1 lb Chinese crispy pork BBQ, cut into 2-inch portions
1/2 lb sour cabbage, cut to 2-inch portions as it's packaged in large, whole leaves
1/2 med red bell pepper, cut lengthwise
1/2 lb baby bok choy, cut into 2-inch length
1/4 cup Chinese BBQ sauce, that came with the pork
2-3 garlic, mince
Salt to taste
In a hot pan, add 1 tablespoon of cooking oil. Then add in the garlic to quickly sauté it for just a few seconds until it's aromatic.
Add in the bok choy and sauté for about 1-2 minutes until it's wilted. Then add the sour cabbage and bell pepper. Cook for another 1-2 minutes.
Add in the BBQ sauce. Toss everything well. Taste and then add some salt if needed. Then add the BBQ pork as the last step.
Stir fry for another 2-3 minutes so the flavors blend together. Remove from pan onto a large serving platter and serve with white rice.