Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms

This dish incorporates rich, savory pork belly, acidic kimchi, sweet, buttery king trumpet mushrooms, and the light crunch of onions into an irresistibly delicious combo to eat with rice.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 199 Calories

Ingredients

• 1 teaspoon white sugar
• salt to taste
• 2 teaspoons sugar
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 2 teaspoons hoisin sauce
• 1 yellow onion, cut into 1/2-inch dice
• 2 teaspoons dark soy sauce
• 10 ounces pork belly, thinly sliced into 1.5-inch pieces
• 6 ounces king trumpet mushrooms, cut on the bias into 1/4-inch slices
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sesame oil
• 0.5 teaspoon ground white pepper
• 0.5 teaspoon chicken bouillon granules
• 0.5 cup packed napa cabbage kimchi, chopped

Recipe Instructions

Step 1

Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.

Step 2

Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.