Caramel Pork With Asian Greens

• 4 None boneless pork chops, cut into 2-inch pieces
• 1/4 cup cornstarch
• None None Oil, for shallow-frying
• 1/2 cup sugar
• 1 slice (1-inch) ginger, peeled and julienned
• 4 cloves garlic, thinly sliced
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 3 None green onions, thinly sliced
• 1 bunch baby bok choy, steamed
• None None Rice noodles, to serve

1. Dust pork in cornstarch, shaking off excess. Heat oil in a wok on high heat, until a pinch of cornstarch sizzles when added.
2. Cook pork, in 2 batches, 4-5 mins each batch, until crisp. Drain on paper towels.
3. Meanwhile, place 3/4 cup water, sugar, ginger and garlic in a large saucepan on low heat. Stir until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer 4-5 mins, without stirring, until syrupy. Add pork to syrup with vinegar and soy sauce; simmer 1-2 mins.
4. Serve with green onions, bok choy and noodles.

pork chops, cornstarch, oil, sugar, ginger, garlic, rice wine vinegar, soy sauce, green onions, choy, rice noodles

Taken from recipes-plus.com/api/v2.0/recipes/30914 (may not work)