Pork Belly and Mushroom Rice
Here is another recipe from The Woks of Life, one of Ben’s favourite following.
We made this for one of the Christmas potluck gathering.
- 6 dried shiitake mushrooms, reconstituted for 2 hours, squeezed dry (saving the soaking liquid), diced
- 1/2 pound pork belly, diced
- 1 piece of spiced tofu, diced
- 2 tablespoons oil
- 3 slices ginger, minced
- 1 1/2 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 3/4 teaspoon dark soy sauce
- 1 tablespoon sugar
- 1/2 to 3/4 cup mushroom soaking liquid
- 4 cups cooked rice
- 1 scallion, finely chopped
Source: this recipe is adapted from The Woks of Life
|Heat 2 tablespoons of oil in a wok over medium heat. Cook the minced ginger until lightly browned.
|Add the pork belly, and turn up the heat, stir-frying until the pork is lightly browned around the edges.
|Add the mushrooms and spiced tofu and stir fry for another two minutes.
|Turn down the heat and add Shaoxing wine, light and dark soy sauces, …
|…, sugar, …
|…, mushroom soaking liquid.
Stir, and turn up the heat to bring the mixture to a boil. Turn the heat back down to medium, cover and summer for 10 minutes or until the pork is softened and tender.
|Add the cooked rice, stir and mix everything well using medium-low heat. Make sure all the rice kernels are well coated with the sauce.
|Lastly, mix in the chopped green onions.