Side Pannel
Chinese Slow Cooker Pork Belly with Wild Mushroom
Chinese Slow Cooker Pork Belly with Wild Mushroom
- Recipe Submitted by ADMIN on 11/12/2015
Category: Pork, Chinese, Appetizers
Ingredients List
- 18 oz pork belly
- 2 oz dried wild mushrooms (24 oz. after soaked)
- 4 oz. green round peppers
- 1 head scallion
- 1/8 ounce ginger
- 2 myrcia leaves
- 1 amomum seed
- 1 piece cinnamon
- 1 dried red chili pepper
- 1 T. sugar crystals
- 1 T. dark soy sauce
- to taste salt
- 1/2 T. cooking wine
- 1/2 T. vegetable oil
Directions
Cut the pork into coarse cubes. Soak the mushroom in water for at least 1 hour, and keep the water. Shred the green round pepper.
Heat the oil in a pan and saute the pork until the fat starts to separate out from the meat. Here the oil is added to prevent the pork from sticking onto the pan; if a lower fat dish is preferred, remove some oil separating from the pork belly. Add the cooking wine and crystal sugar, and saute until the meat gets the shining color of the sugar. Add the scallion, ginger, myrcia leaves, amomum seed, cinnamon, chili and cloves, and saute for 2 minutes to bring about the aroma of these spices.
Add the salt, soy sauce, and some of the water you used to soak the mushroom in step 1. Cover and stew with low heat for 40 minutes. Add the mushroom and simmer for 20 more minutes. Turn to strong heat, uncover and cook until the sauce thickens. Finally add the green pepper and stir to mix it with other ingredients. Cook for 30 seconds and turn off the heat.
Heat the oil in a pan and saute the pork until the fat starts to separate out from the meat. Here the oil is added to prevent the pork from sticking onto the pan; if a lower fat dish is preferred, remove some oil separating from the pork belly. Add the cooking wine and crystal sugar, and saute until the meat gets the shining color of the sugar. Add the scallion, ginger, myrcia leaves, amomum seed, cinnamon, chili and cloves, and saute for 2 minutes to bring about the aroma of these spices.
Add the salt, soy sauce, and some of the water you used to soak the mushroom in step 1. Cover and stew with low heat for 40 minutes. Add the mushroom and simmer for 20 more minutes. Turn to strong heat, uncover and cook until the sauce thickens. Finally add the green pepper and stir to mix it with other ingredients. Cook for 30 seconds and turn off the heat.
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