Bami with Chinese Pork

There are many different varieties of Bami. It is often served without the greens or pork in it, but with chicken alongside. In that case, the chicken is cooked in the marinade, and the marinade and juices from the chicken are poured over the spaghetti. The type with chicken is more common, but I like making this recipe at home.

1 lb. Spaghetti
2 Tbsp. vegetable oil
1 small onion, chopped fine
½ small hot pepper, chopped fine
2 garlic cloves, chopped fine
Soy-based marinade sauce - if it says Indonesian, it's perfect
Any type of dark greens
½ lb. Chinese red BBQ or roasted pork (use ham if unavailable)

Cook the spaghetti in boiling water. Don't let it get too soft. Drain it.

Wash the greens and cut them into pieces (not too small).

Cut the meat into small pieces.

Heat the oil in a deep frying pan or wok.

Stir-fry the onion and garlic until tranparent.

Add the meat and stir together.

Add the spaghetti and stir well.

Pour enough sauce in so that everything is coated when it is stirred, but so that there isn't any sauce in the bottom of the pan.

Add the greens and stir for about three minutes until they are cooked.