INGREDIENTS:
- 2 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon black vinegar
- 1 teaspoon hoisin sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 350 grams bacon cut pork belly
- 1 1/2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 red onion, cut into eighths
- 1-inch piece ginger, peeled and sliced
- 150 grams oyster mushrooms
- 150 grams shimeji mushrooms
- 2 pencil leeks, white and light green parts only, sliced diagonally
- Water, if needed
INSTRUCTIONS:
- Mix the soy sauce, Shaoxing wine, black vinegar, hoisin sauce, sugar, sesame oil, and cornstarch in a bowl until fully combined.
- Pat the pork belly pieces dry and combine with the soy sauce mixture, making sure the mixture is evenly spread throughout the pork. Leave to marinate for 15-20 minutes.
- Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Add the pork and marinade and stir-fry until pork is just cooked. Do not overcook. Remove the pork from the wok and place the wok back on the stove.
- Pour the remaining 1/2 tablespoon of vegetable oil into the wok. Add garlic, onion, and ginger. Sauté, stirring, until fragrant and onion pieces start to soften.
- Add oyster mushrooms and toss. Add shimeji mushrooms and toss to combine. If the mixture looks a little too dry, add about a tablespoon of water and mix, sautéing until mushrooms soften.
- Add the leeks, toss once or twice, and then add back the pork. Give everything a final toss, just to get it all combined, then take off the heat and serve immediately.
Source: Kusina 101
Share It To Your Friends!
Loading...
