A delicious, quick fridge-clearing dish: mushroom and pork belly stir-fry. A while ago, I bought some mushrooms, originally planning to use them for hot pot, but I ended up with some left over. I also have pork belly and the lovely roasted pepper chili sauce in the fridge. So the idea was to combine them. It tastes super great, and I want to share it with you.

Mushrooms bring all kinds of umami compounds, and the crispy, well-seared pork belly slices add texture.  You can serve it as a side dish or use it as the topping for soup noodles or rice noodles.

Mixed Mushrooms

I suggest using several types of mushrooms. The best approach is to choose some with a relatively intense aroma, like shiitake or porcini.  Also choose some with a special texture, like beach mushrooms, for that slippery, sticky texture that tastes similar to starch. We don’t use extra starch in this recipe.  Although it can add a shiny layer and a slippery texture, it weakens the aroma and flavor.  

You can add some ordinary mushrooms with a slightly crunchy texture, like enoki mushrooms or king oyster mushrooms.  

Cook’s Tip

1. For the best flavor, fry the pork belly slices until they are crispy and golden brown. This releases Maillard reaction flavors and adds animal fat to the oil.  As a result, the taste will be richer and more comforting.
2. After adding the mushrooms, be patient and fry until the water content is almost gone, so the flavors and sauces can stick to the mushrooms. This is a key rule for all kinds of mushroom stir-fry.  
3. I also use a roasted pepper chili sauce to enhance the flavor.  A moderate amount of spice can actually bring out the mushrooms’ umami and make them taste more savory. If you don’t want it spicy, add oyster sauce and skip the salt for a savory version.  

Ingredients

• 500g mixed mushrooms: shiitake mushrooms, beach mushrooms, and enoki mushrooms
• 5 garlic cloves, sliced
• 2 tbsp. cooking oil
• 100g pork belly, skin removed
• 1 tbsp. Roasted pepper chili sauce
• 1/8 tsp. salt
• 1 tbsp. light soy sauce
• 1/2 tsp. sugar

Step by Step

Remove the skin from the pork belly, then cut it into small, thin slices.  Slice the garlic and also cut the mushrooms into smaller pieces.  

Heat a pan or wok until hot, and then add the pork belly slices. Fry until completely golden brown and crispy.  

Reduce the heat and add the garlic; fry until aromatic.

Place all the mushrooms in, and fry with patience.  When the mushrooms first go in, they’ll release water—you’ll see a lot of liquid—and that’s fine. Keep heating so they slowly cook through and the water reduces.

When the water has mostly reduced, season with salt, sugar, light soy sauce, and roasted pepper chili sauce.  Continue heating for about 1 minute to let the flavors meld.

Serve hot.

Simmered Mushroom with Pork Belly

easy and aromatic simmered mushroom with roasted chili peppers.

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Ingredients

• 500 g mixed mushrooms: shiitake mushrooms beach mushrooms, and enoki mushrooms
• 5 garlic cloves sliced
• 2 tbsp. cooking oil
• 100 g pork belly skin removed
• 1 tbsp. Roasted pepper chili sauce
• 1/8 tsp. salt
• 1 tbsp. light soy sauce
• 1/2 tsp. sugar

Instructions

• Remove the skin from the pork belly, then cut it into small, thin slices. Slice the garlic and cut the mushrooms into smaller pieces.
• Heat a pan or wok until hot, and then add the pork belly slices. Fry until completely golden brown and crispy. Reduce the heat and add the garlic; fry until aromatic.
• Place all the mushrooms in, and fry with patience. When the mushrooms first go in, they’ll release water—you’ll see a lot of liquid—and that’s fine. Keep heating so they slowly cook through and the water reduces.
• When the water has mostly reduced, season with salt, sugar, light soy sauce, and roasted pepper chili sauce. Continue heating for about 1 minute to let the flavors meld.
• Serve hot.