Ani's Kitchen Stories

There’s something magical about the way Vietnamese flavours come together. It’s bright, fragrant, slightly sweet, and full of freshness. This lemongrass pork with bok choy is my simple homemade take on those flavours I love. It’s a dish that fills the kitchen with the aroma of lemongrass, garlic, and caramelized pork, instantly inviting and comforting.

Serve it with rice or vermicelli noodles and side dishes like steamed Squash/Chow Chow and sliced cucumber. It makes a complete, satisfying meal that feels light yet fulfilling.

The pork is marinated in a classic mix of lemongrass, fish sauce, soy sauce, brown sugar, giving it that beautiful balance of savoury and aromatic Vietnamese-style depth. Once it hits the pan, it turns golden, sticky, and full of flavour. The bok choy adds a clean, fresh contrast, soaking up the sauces while still keeping its crunch.

Simple ingredients, bold flavours, and ready in minutes (do not skip the marination process) This lemongrass pork stir-fry is a reminder that good food doesn’t need to be complicated to be delicious.

Ingredients: (serves 2-3)

For the pork marinade:

• 350-400gm thinly sliced pork belly

• 2 stalks lemongrass, white part crushed and finely chopped 

• 4-5 garlic cloves, finely minced

•. 1/2 inch, finely minced/grated 

• 1 small onion finely chopped 

• 1 tbsp fish sauce/oyster sauce

• 1 tbsp light soy sauce

• 1 tsp rice vinegar 

• 1 tsp brown sugar 

• ½ tsp crushed white & black pepper

• 1 tbsp oil (for the marinade)

For the stir-fry:

• 2 tbsp oil

• 2–3 baby bok choy, halved or chopped

• 2-3 small bird eye red chilli, chopped(optional)

• 1 cup water 

Method:

1. Marinate the pork

• In a bowl, combine half of the chopped lemongrass, ginger, garlic, onion, fish sauce, soy sauce, sugar, vinegar , oil, and pepper.

• Add the sliced pork and coat well.

• Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavour).

2. Cook the pork

• Heat 1–2 tbsp oil in a pan or wok over medium-high heat.

• Add remaining chopped lemongrass, onion, ginger and garlic. Saute for 2 minutes. 

• Add the marinated pork and cook in low to medium until caramelized and golden brown. 

• Add water, stir well. Cover and cook for 8-10 minutes or until meat is tender. 

3. Add bok choy

• Toss in the bok choy and stir-fry for another 2–3 minutes, just until the greens are tender but still vibrant. Add chopped chilli & crushed peppercorns. Adjust seasoning.

• Garnish with toasted sesame seeds & a squeeze of lime. 

• Serve hot with rice or vermicelli noodles.