Pork and Mushroom Stir-Fry

A delicious and hearty stir fry with pork belly and a mix of mushrooms in a savory, slightly spicy sauce.

Course Main Course

Cuisine Asian, Filipino

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 632kcal

Author Nora Rey

Cost $12-$14

Equipment

Wok, large skillet, or sauté pan

Ingredients

1½ pounds pork belly see note
1 pound mushrooms see note
Chili peppers to taste; see note
2 stalks scallions or green onions sliced into 2-inch sections
1 small knob ginger julienned
6 cloves garlic minced
1 small onion thinly sliced
2 tablespoons regular or light soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine optional; sub: any Chinese cooking wine
1 teaspoon sugar more to taste
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper
Neutral oil

US Customary - Metric

Instructions

Place the pork slab(s) in a wok, add about 1 cup of water to partially cover them. Bring it to a boil over medium-high heat. Cover, reduce to a simmer, and cook for about 15 minutes until slightly softened. Transfer to a plate, then thinly slice them once they have slightly cooled.
If the mushrooms are very dirty, quickly rinse and pat them dry. If they're clean, just wipe them with a damp cloth. Slice them into large, bite-sized pieces. Keep in mind that they will shrink as they cook.
Slice the chilies, remove the seeds and membranes, and rinse under cold water. To reduce heat from spicier varieties, blanch them in boiling water for about 3 minutes.
In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and 2 tablespoons of water. Mix until well combined, then set aside.
Spread the meat in the wok and brown it over medium heat. The pork will release liquid that evaporates, then the fat will start to render. Add a little oil if the meat sticks or needs more browning.
Stir occasionally until the pork is evenly browned and slightly crispy. Season with salt and pepper, then transfer to a plate. Discard any excess rendered fat.
Spread the mushrooms in the pan over medium-high heat. Let them sear for about 3 minutes without stirring too much to prevent them from becoming watery.
Once they turn golden, flip them over. Sear the other side until golden brown. Then, transfer the mushrooms to a plate.
Add a bit more oil to the pan and sauté the ginger until it's light golden brown. Then, add the onions and garlic and continue to sauté until they are soft and translucent.
Add the chili peppers to the pan and sauté for a few minutes to mellow their heat. Then, add the white parts of the scallions and cook until they are tender.
Return the pork and mushrooms to the pan. Pour the sauce over them, and toss everything together until the sauce thickens. If the sauce thickens too much or you prefer it thinner, add more water as needed, depending on the moisture released by the mushrooms during cooking.
Add the green parts of the scallions and season with ground pepper to taste. Toss them together, then turn off the heat.

Notes

Pork: I like using pork belly because it's full of flavor, though it does have a bit of fat. You can also use pork shoulder or butt. If you like leaner cuts, use pork tenderloin, loin, or boneless pork chops.
Mushrooms: I've used a combination of king oyster, beech, and fresh shiitake mushrooms. You can use other varieties like cremini, portobello, button, or oyster mushrooms.
Chili peppers: I've used a mix of long hot peppers and red Korean peppers. You can also use jalapeño or serrano peppers. If you don't like the heat at all, use shishito peppers or crushed red pepper instead.

Nutrition