This article originally appeared in the latest July edition of Foodie: The Future of Food. Read it here!
Serves: 4 hungry diners
Prep time: 1 hour 20 minutes
Cooking time: 45 minutes
- 1lb pork mince
- 10 shallots, sliced
- 1 large handful of dried shitake mushrooms, soaked in warm water and sliced (keep the soaking liquid)
- 2 garlic cloves, sliced
- 3-4 tbsp dark soy
- 2 tbsp light soy
- 2 tbsp oyster sauce
- 1/4 cup Shaoxing rice wine
- 2 tsp brown sugar
- 1/4 five-spice powder
- 1/4 tsp pepper
- 1 1/2 tsp Sichuan peppercorn, crushed
- 1 star anise
- 2 tbsp oil
1. Soak the dried shitake mushrooms in warm water for at least one hour until it is fully hydrated. Squeeze the water out of the mushrooms, remove the stem and slice. Reserve the soaking liquid.
2. Heat oil in a large wok and fry the shallots on medium heat until golden (about 3-5 minutes) and add the garlic and pork and turn heat up to high. Stir fry the pork with the rock sugar, star anise, five-spice and both types of pepper until the pork begins to colour. Add the sliced mushrooms, rice wine, dark and light soy and the reserved liquid from the mushrooms. Top with water if you need more to barely cover the pork.
3. Cover and cook on medium heat for 20-30 minutes, stirring occasionally until the pork is tender and the sauce is slightly thickened.
4. Serve immediately with a 6 minute soft boiled egg and a big bowl of rice!
Kelly’s Tips: This dish can be refrigerated for at least 3 days. I usually make a big batch if I know I will have a busy week. This dish can be served with rice, noodles, pasta or even quinoa!