Loading...

Cut the Guanciale (or cured pork belly) into small pieces, and cut the bok choy into small pieces. Set aside.

Place the cut bok choy into a bowl, sprinkle with approximately 2% salt, and mix by hand until the bok choy starts to release water.

Rinse the salted bok choy under running water to wash off excess salt.

Squeeze out excess water from the bok choy. Add a little sesame oil and mix well. Set aside.

Place the cut Guanciale in a pot and cook over heat to render out its fat.

Once the fat has rendered, pour some of the rendered pork fat into another bowl and set aside for stir-frying the bok choy later.

Add rice wine, water, and a pinch of sugar (for flavor enhancement) to the remaining Guanciale in the pot. If there are any Guanciale trimmings, you can add them as well.

Simmer the Guanciale mixture for 15 minutes to allow the flavors to meld.

Heat another pot (or use a wok) and add the reserved pork fat.

Add the prepared bok choy and stir-fry over high heat until the bok choy dries out and becomes fragrant.

Add the braised Guanciale (along with its liquid) to the bok choy in the wok.

Add the cooked white rice, mix all ingredients thoroughly, and stir-fry evenly.

Serve the stir-fried Shanghai vegetable rice in bowls and enjoy.


Cut the Guanciale (or cured pork belly) into small pieces, and cut the bok choy into small pieces. Set aside.

Place the cut bok choy into a bowl, sprinkle with approximately 2% salt, and mix by hand until the bok choy starts to release water.

Rinse the salted bok choy under running water to wash off excess salt.

Squeeze out excess water from the bok choy. Add a little sesame oil and mix well. Set aside.

Place the cut Guanciale in a pot and cook over heat to render out its fat.

Once the fat has rendered, pour some of the rendered pork fat into another bowl and set aside for stir-frying the bok choy later.

Add rice wine, water, and a pinch of sugar (for flavor enhancement) to the remaining Guanciale in the pot. If there are any Guanciale trimmings, you can add them as well.

Simmer the Guanciale mixture for 15 minutes to allow the flavors to meld.

Heat another pot (or use a wok) and add the reserved pork fat.

Add the prepared bok choy and stir-fry over high heat until the bok choy dries out and becomes fragrant.

Add the braised Guanciale (along with its liquid) to the bok choy in the wok.

Add the cooked white rice, mix all ingredients thoroughly, and stir-fry evenly.

Serve the stir-fried Shanghai vegetable rice in bowls and enjoy.
