Pork Belly Stew with Shitake Mushroom. Pork Belly – crispy deep fried pork belly hakka style 客家炸肉. Aromatic some whole garlic, ginger slices…» Pork belly stew. The pork belly stew is great just cooked, but it is even better the day after!

Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Start by cutting your pork for your Shanghai braised pork belly. Then bring a pot of water to a boil. Pork belly mushroom is one of my favorite stir-fried pork belly recipes. You can cook Pork Belly Stew with Shitake Mushroom using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pork Belly Stew with Shitake Mushroom

1. You need 3 of pork belly (chunked).
2. Prepare 500 g of lean pork (chunked).
3. Prepare 5 of shitake mushroom (sliced).
4. You need 4 of star anise.
5. Prepare 4 of eggs (boiled).
6. It’s 1 tbsp of five spice powder.
7. It’s of Salt.
8. Prepare of Pepper.
9. Prepare of Chinese cooking wine.
10. It’s 1 tbsp of caramel sauce.
11. Prepare of Oil.

I hope you enjoy making this tasty pork belly and mushroom at home. If you like this recipe, please leave a rating and share it with your friends! Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more.

Pork Belly Stew with Shitake Mushroom step by step

1. Heat the pan, add some oil, then fry garlic and star anise until golden brown..
2. Put the pork belly and lean pork in, sauteé with chinese cooking wine, wait until it's almost cooked. Then add some water..
3. Season with five spices, salt, sugar, then add caramel sauce to darken..
4. Add the egg, keep stiring until it's cooked and thicken..

Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Heat the oil in a large lidded saucepan over a medium-high heat. Fry the lengths of spring onion Add the rice wine, soy sauces, sugar, mushrooms and their soaking liquid and enough water to cover the pork. Cover the pan and simmer gently for.