Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms recipe
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Ingredients
- 2 teaspoons hoisin sauce 2 teaspoons dark soy sauce 1 teaspoon oyster sauce 1 teaspoon fish sauce 1 teaspoon white sugar ½ teaspoon sesame oil ½ teaspoon ground white pepper ½ teaspoon garlic powder ½ teaspoon chicken bouillon granules 10 ounces pork belly, thinly sliced into 1.5-inch pieces 6 ounces king trumpet mushrooms, cut on the bias into 1/4-inch slices ½ cup packed napa cabbage kimchi, chopped 1 yellow onion, cut into 1/2-inch dice salt to taste 2 teaspoons sugar
Nutrition Info
- 198.6 caloriescarbohydrate: 14.2 gcholesterol: 25.7 mgfat: 10.7 gfiber: 2.3 gprotein: 11.4 gsaturatedFat: 3.3 gservingSize: -sodium: 1049.4 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms
Directions
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Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi, cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.