Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork belly stew with shitake mushroom. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pork Belly Stew with Shitake Mushroom is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Pork Belly Stew with Shitake Mushroom is something which I’ve loved my entire life. They’re fine and they look fantastic.
Pork Belly Stew with Shitake Mushroom Cindy C. Mince up the mushrooms and pass the liquid through a fine sieve to remove any dirt. Cubed pork with shiitake mushrooms cooked in a slow cooker. This mushroom-pork combined dish has a unique flavor and rich taste.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pork belly stew with shitake mushroom using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pork Belly Stew with Shitake Mushroom:
- Take 3 pork belly (chunked)
- Prepare 500 g lean pork (chunked)
- Prepare 5 shitake mushroom (sliced)
- Prepare 4 star anise
- Get 4 eggs (boiled)
- Prepare 1 tbsp five spice powder
- Prepare Salt
- Get Pepper
- Make ready Chinese cooking wine
- Prepare 1 tbsp caramel sauce
- Take Oil
The meaty, delicious shiitake mushrooms only intensify the flavor of the dish. Place shiitake mushroom in, add oyster sauce and light soy sauce. Return scallion sections and pork slices in. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf.
Instructions to make Pork Belly Stew with Shitake Mushroom:
- Heat the pan, add some oil, then fry garlic and star anise until golden brown.
- Put the pork belly and lean pork in, sauteé with chinese cooking wine, wait until it's almost cooked. Then add some water.
- Season with five spices, salt, sugar, then add caramel sauce to darken.
- Add the egg, keep stiring until it's cooked and thicken.
Return scallion sections and pork slices in. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Reduce heat to medium high and fry pork belly in a single layer, on all sides until browned. Place fried pork belly into the pot of simmering mushroom. When the pork belly stew is ready, drain the meat piece and place into a bowl covered with aluminum foil.
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