Serves 2 – Adapted from Food Blogga

Tatsoi, an Asian brassica with a mild mustardy flavor, stands up to sautéing and pairs nicely with crispy pork belly.

  • 2 tablespoons tamari soy sauce
  • 1/4 teaspoon rice vinegar
  • 2 teaspoons brown sugar
  • 2 teaspoons pure lime juice
  • 2 teaspoons ginger, minced
  • 1/4 teaspoon ground red chile
  • 1 pound uncured pork belly, cubed
  • 1 tablespoon sesame oil, divided
  • 2 small bunches of tatsoi
  • 1–2 teaspoons hulled sesame seeds, toasted

In a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, ginger, and chile.

In a large skillet over medium-high heat, add 2 teaspoons sesame oil. Add pork belly; salt to taste; and cook until golden brown. Remove from skillet and set aside.

Add remaining sesame oil and tatsoi to skillet; once wilted, add sauce. Reduce heat to medium-low, and cook until sauce slightly thickens.

Divide greens on plates. Top with pork belly. Drizzle with remaining sauce from pan, and sprinkle with sesame seeds. Serve immediately.

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