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. Enjoy this dish with freshly steamed white rice for a decadently delicious meal!
- 2 teaspoons hoisin sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon white sugar
- ½ teaspoon sesame oil
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon granules
- 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
- ½ cup packed napa cabbage kimchi, chopped
- 1 yellow onion, cut into 1/2-inch dice
- salt to taste
- 2 teaspoons sugar
- 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.
- 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.