Sauteed Tatsoi with Pork Belly

 

2 T. tamari soy sauce

1/4 tsp. rice vinegar

2 tsp. brown sugar

2 tsp. pure lime juice

2 tsp. ginger, minced

1/4 tsp. ground red chile

1 pound uncured pork belly, cubed

1 T. sesame oil, divided

2 small bunches of tatsoi

1–2 tsp. 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 tsp. 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.