Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Chinese BBQ Pork Chops

with Aromatic Bok Choy Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this take on Chinese barbecued pork (or char siu, a favorite of Cantonese cuisine), we’re using ketchup, hoisin sauce, and more to recreate the beloved sweet and savory glaze. It’s all served with fluffy jasmine rice tossed with bok choy sautéed with our aromatic blend of ginger, garlic, and scallions.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar. Cover to keep warm.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the bok choy; cut off and discard the root end, then roughly chop. Halve, peel, and thinly slice the onion. Roughly chop the peanuts. Peel the black garlic; using a fork, mash into a paste. Transfer to a bowl. Add the hoisin sauce, sushi sauce, ketchup, and 1/4 cup of water; stir to combine.

Cook the bok choy:
3 Cook the bok choy:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook & glaze the pork:
4 Cook & glaze the pork:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until browned. Flip the pork and add the sliced onion; season with salt and pepper. Cook, without stirring, 2 minutes. Add the sauce. Cook, stirring occasionally and spooning the sauce and onion over the pork, 2 to 3 minutes, or until the pork is glazed and cooked through. Turn off the heat.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked rice to the bowl of cooked bok choy. Stir to combine; taste, then season with salt and pepper if desired. Serve the glazed pork and onion over the finished rice. Garnish with the chopped peanuts. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar. Cover to keep warm.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the bok choy; cut off and discard the root end, then roughly chop. Halve, peel, and thinly slice the onion. Roughly chop the peanuts. Peel the black garlic; using a fork, mash into a paste. Transfer to a bowl. Add the hoisin sauce, sushi sauce, ketchup, and 1/4 cup of water; stir to combine.

Prepare the ingredients & make the sauce:
Cook the bok choy:
3 Cook the bok choy:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the pork:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until browned. Flip the pork and add the sliced onion; season with salt and pepper. Cook, without stirring, 2 minutes. Add the sauce. Cook, stirring occasionally and spooning the sauce and onion over the pork, 2 to 3 minutes, or until the pork is glazed and cooked through. Turn off the heat.

Cook & glaze the pork:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked rice to the bowl of cooked bok choy. Stir to combine; taste, then season with salt and pepper if desired. Serve the glazed pork and onion over the finished rice. Garnish with the chopped peanuts. Enjoy!