Asian Style Pork with Mushrooms
Beautiful flavors in this dish with a Chinese origin
Equipment
- Wok or deep frying pan
- Medium to large sized saucepan
- Large bowl
Ingredients
- 100 gram dried shiitake mushrooms
- 1 whole egg
- 2 tbsp dark soy sauce
- 3 tbsp cornflour almond flour for keto friendly
- ½ tsp chinese five spice powder
- 1 kg boneless pork belly, ribs or chops
- 750 ml vegetable oil
- 3 cloves garlic sliced
- 2 cups chicken stock masterstock
- 2 tsp sugar monkfruit sugar for keto friendly
- 1 bunch chinese broccoli or broccolini
- 4 serves steamed rice
Instructions
- Immerse shiitake mushrooms in warm water for a few hours until tender100 gram dried shiitake mushrooms
- In a large bowl, lightly beat the egg and stir in dark soy sauce, fivespice powder and cornflour1 whole egg, 2 tbsp dark soy sauce, 3 tbsp cornflour, ½ tsp chinese five spice powder
- Dry pork with paper towel and remove any bones. Remove skin or fat to your preference.1 kg boneless pork
- Add pork to the bowl and mix well. Cover and refrigerate for as long as your time schedule allows, 5 minutes or up to 24 hours
- Heat oil in a wok or deep frying pan until smoking.
- Cook pork in batches until golden brown (about 2 minutes)
- Remove to a heavy saucepan.
- When oil is smoking once more, repeat until all the pork is cooked
- Carefully drain the hot oil into a suitable container to be used again
- Wipe the wok out with paper towel and add a tbsp of the hot oil over high heat
- Add the garlic and fry for 30 seconds then add ½ cup of chicken stock3 cloves garlic
- Cook for 1 minute then add the remaining stock and bring to the boil2 cups chicken stock
- Add the stock mixture to the pork in the saucepan with the sugar and bring to the boil2 tsp sugar
- Simmer for 45mins to an hour or until the pork is tender
- Place broccoli in a glass heatproof container and microwave for 1 minute1 bunch chinese broccoli
- Serve with the steamed rice
