Grilled Pork Belly with Tea Tree Mushroom

Overview

In fact, this dish is a matter of judgment. I did not add spices such as star anise, cinnamon, etc. because I did not want too many seasonings to suppress the fragrance of the tea tree mushroom. However, after living in Chongqing for more than 10 years, I could not bear to give up the numbness and spiciness, so I added dried chili peppers and Sichuan peppercorns. In fact, you can adjust the seasoning as you like. ^_^

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• dried chili pepper
• dried tea tree mushroom
• garlic
• msg
• onions
• oyster sauce
• pork belly with skin
• rock sugar
• vinegar
• zanthoxylum bungeanum
• ginger
• green pepper
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the dried tea tree mushrooms and soak them in water in advance.

   

2. 2 Put the pork belly in boiling water and cook until it is tender. Chopsticks can be inserted gently without any blood flowing out.

   

3. 3 Slice onion, ginger, garlic, and shred dry chili. Mix one spoon of soy sauce, one spoon of vinegar, one spoon of cooking wine, one spoon of oyster sauce, appropriate amounts of starch and water to make a sauce. I also put rock sugar into the sauce.

   

4. 4 Cut the cooked pork belly into long strips, remove the roots that cannot be chewed from the soaked dried tea tree mushrooms, cut them into appropriate lengths, and cut the red and green peppers into shreds.

   

5. 5 Heat the pan with cold oil (the base oil should be a little less, because the pork belly will release oil after a while), when the oil is hot, add the pork belly and fry until the fat meat spits out oil.

   

6. 6 Add onion, ginger, garlic slices, dried chili shreds and Sichuan peppercorns and stir-fry until the flavor is released.

   

7. 7 Add tea tree mushrooms and stir-fry until raw.

   

8. 8 Pour the sauce along the edge of the pot and stir-fry until the water boils.

   

9. 9 Turn down the heat to minimum, cover the pot and simmer until it is as tender as you like. (I simmered for more than an hour, during which I watched two episodes of "One Piece" and took a bath. O(∩_∩)O)

   

10. 10 Turn to high heat to collect the juice.

    

11. 11 Add green and red peppers, add appropriate amount of salt according to personal taste and mix well.

    

12. 12 Turn off the heat, add MSG and mix well.