Caramel Pork With Asian Greens

• 4 boneless pork chops cut into 2-inch pieces
• 1/4 cup cornstarch
• oil for shallow-frying
• 1/2 cup sugar
• 1 inch ginger peeled and julienned
• 4 cloves garlic thinly sliced
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 3 green onions thinly sliced
• 1 bunch baby bok choy steamed
• 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, baby bok choy, rice noodles

Taken from www.yummly.com/recipe/Caramel-Pork-with-Asian-Greens-1398774 (may not work)