Main Dishes

Chinese Braised Pork Belly with Wild Mushroom


This rather slow Chinese cuisine has the perfect blended flavour of pork belly and mushroom; the taste is rich but never greasy. The mushroom used here has a scientific name of mellea armillaria sporophore, and is produced in northeast China. Other varieties of dry wild mushroom may be used instead.

18 oz. pork belly
2 oz. dry wild mushrooms
4 oz. green pepper
1 head scallion
1/8 oz. ginger
2 myrcia leaves
1 head amomum-seed (Chinese spice, seed of Amomum tsaoko)
1 piece of cinnamon
1 head dry red chili
3 head clove
1 T. crystal sugar
1 T. soy sauce (dark)
To taste salt
1/2 T. cooking wine
1/2 T. vegetable oil
Cut the pork into coarse cubes. Soak the mushroom in water for at least 1 hour, and keep the water. Cut the green pepper into strips. Heat the oil in a pan and sauté the pork until the fat starts to separate out from the meat. Add the cooking wine and crystal sugar, sauté until the meat gets the shining colour of the sugar. Add the scallion, ginger, myrcia leaves, amomum-seed, cinnamon, chili and cloves, suate for 2 minutes to make an aroma of the spices. Add the salt, soy sauce and some water having used to soak the mushroom. Cover and stew with low heat for 40 minutes. Add the mushroom and stew for 20 more minutes. Turn to strong heat and let the sauce thickens. Finally add the green pepper and turn off the heat after 30 seconds. (This original recipe DOES NOT SUPPORT REPRINTING IN FULLTEXT. If interested, please reprint the abstract and provide the hyperlink to this original recipe webpage.)


9% DV

5% DV

3% DV

2% DV

12% DV