Boil the bok choy, (in boiling lightly salted water, first 5 minutes only the stems, then another minute or two with the leaves,) then remove and slice into finger-width slivers. Keep and use the flavored salted water to boil the pasta in (adding more salt. Or skip this step and slice 8 cherry tomatoes into eigths or quarters according to taste.
Slice the pork pieces into smaller long wedges about the width of pen, and a soffritto of a little carrot, shallot and celery and a bit of minced garlic.
Brown the pork, high heat, deglaze with the juice of a couple clemintines or similar, remove.
....then the soffritto and a little grated ginger into the pan, medium-low heat by the way, letting go a few minutes, then lower the heat more and add the garlic.
finally the tomato after that, which after a couple minutes you scrunch with the wooden spoon. If not, the bok choy....
Ah, salt and pepper at every step and you could add some hot pepper for punch. Anyway. Re-add the browned pork and toss it all together, basically a deconstructed, fast pig ragout.
When the pasta is ready, transfer into the pan and toss well, than add a good twirl of olive oil and maybe some citrus rind and fresh ginger juice over top once plated.