This is my first recipe for the year 2024! A simple home-cooked dish with two main ingredients. I am publishing this rather eagerly because I am hoping to be able to cook it again soon.
Start of 2024 has been smooth so far. I took pride in myself because I cycled twice to work, and I cycled on my indoor gym bike once too. Keeping my fingers crossed that the weather will keep up this weekend so that we can all continue to do our sports. The best part of it? No work laptop over this weekend. I cycled back with no load on my shoulders so it was a lighthearted journey home today.
This dish of pork and mushrooms is a very simple one to make, and it goes so well with plain rice. As long as you marinate the meat well, and you don’t overcook the ingredients, the dish will turn out well. Anyone can cook this dish and everyone will enjoy it.
Ingredients:
- Pork butt: 200g, sliced thinly
- Salt: 1/4 tsp
- Shaoxing wine: 1/2 tbsp
- Oyster sauce: 1/2 tbsp + 1/2 tbsp
- Water: 2 tbsp
- White pepper: 1/4 tsp
- Cornstach: 3 tsp
- Vegetable oil: 1/2 tbsp + 1 tbsp
- Garlic: 1, finely chopped
- Ginger: 1/2 thumb, sliced thinly
- Scallion: 4, whites and greens separated
- Shiitake mushroom: 10, sliced thinly
- Light soy sauce: 1/2 tbsp
- Sesame oil: 1 tsp
Method:
- Marinate pork butt with salt, shaoxing wine, 1/2 tbsp oyster sauce, water & white pepper.
- Then add in cornstarch and mix evenly. Leave in fridge to marinate overnight.
- Remove pork from fridge. Mix in 1/2 tbsp vegetable oil.
- Heat 1 tbsp oil in wok. Cook pork quickly & transfer out.
- Scoop in garlic, ginger & scallions.
- Stir in shiitake mushrooms, 1/2 tbsp oyster sauce & light soy sauce. Stir to mix evenly,
- Return pork to wok. Drizzle sesame oil and mix quickly before plating up to serve.
Trick:
-
If you find it a little bit dry (which I did as well), you can mix a tsp of cornstarch with a tsp of water and add it in before drizzling with sesame oil to serve. The pork – the way it’s marinated, makes them really nice and tender! The boy kept eating them non-stop. 😀
Serving:
3-4 persons as side dish
