Yeo Kyung-ok's Pork Belly Mushroom Stir-Fry
A quick and savory stir-fry made by briefly blanching three-colored enoki mushrooms and sautéing them with pork belly using oyster sauce for rich umami flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never cook the mushrooms raw—they release too much moisture and don’t cook evenly. Blanching is the key to success.
- You can substitute pork belly with other cuts like loin, shoulder, or leg meat—any available pork will work well.
- Serve the dish directly over rice for a delicious one-bowl meal that doubles as a hearty rice topping.
Recommended for
- Those who want to quickly prepare a dinner side dish or snack in just 15 minutes.
- People looking to fully enjoy the chewy texture of mushrooms paired with the rich savoriness of pork.
- Anyone searching for a tasty way to use up leftover pork belly and mushrooms.
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