The perfect way to enjoy delicious but not greasy pork belly on a hot day - Korean Braised Pork with King Oyster Mushroom
Overview
It’s always a bit burdensome to eat big meat dishes on a hot day, especially the fatty pork belly. I always feel that the meat is greasy and uncomfortable in hot weather. But the meat I made today is fragrant but not greasy. The stewed meat is very soft and glutinous and melts in the mouth. The king oyster mushroom tastes particularly good and the Korean hot sauce is added to give it a unique flavor, so it is the perfect way to eat pork belly on a hot day
Tags
Ingredients
Steps
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Cut the pork belly into mahjong pieces.
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Cut king oyster mushrooms into hob pieces.
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Put the pork belly in a pot of cold water, bring to a boil, and cook out the blood foam and impurities.
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Pour a little oil into the pot, add the blanched pork belly, and stir-fry.
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Stir-fry until the pork belly turns brown and spits out the oil.
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Add ginger slices, star anise, cinnamon bark, and bay leaves and stir-fry until fragrant.
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Pour in enough boiling water to cover the meat, because king oyster mushrooms will be added later.
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Add appropriate amount of dark soy sauce and light soy sauce.
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Add appropriate amount of rock sugar.
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Add appropriate amount of salt.
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Pour in the king oyster mushrooms.
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Add 2 tablespoons of Korean chili sauce.
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Simmer over low heat until the soup becomes thick.
