Savory Pork Neck and Shiitake Mushroom Stir-fry
Guaranteed Delicious Pork Neck and Shiitake Mushroom Stir-fry Recipe
Experience the perfect harmony of tender, savory pork neck and chewy, subtly fragrant shiitake mushrooms. This dish is ideal as a main side dish or a fantastic accompaniment to drinks.
Main Ingredients- 600g Pork Neck (use thick cuts for better texture)
- 150g Shiitake Mushrooms
- 100g Korean Green Peppers (or Cheongyang peppers)
- 1 Large Onion
- 1 Green Onion
- 3 Tbsp Water
Pork Neck Marinade- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 2 Tbsp Ginger Syrup (or substitute with plum syrup or ginger powder)
- Pinch of Black Pepper (adjust to taste)
Stir-fry Sauce- 6 Tbsp Soy Sauce (for cooking)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Corn Syrup or Oligosaccharide
- Pinch of Salt (for final seasoning adjustment)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 2 Tbsp Ginger Syrup (or substitute with plum syrup or ginger powder)
- Pinch of Black Pepper (adjust to taste)
Stir-fry Sauce- 6 Tbsp Soy Sauce (for cooking)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Corn Syrup or Oligosaccharide
- Pinch of Salt (for final seasoning adjustment)
Cooking Instructions
Step 1
Pat the pork neck dry with paper towels to remove excess moisture and blood. This step helps to reduce any gamey smell.
Step 2
Cut the dried pork neck into bite-sized pieces. Avoid slicing them too thinly to maintain a pleasant chewiness.
Step 3
In a bowl, combine the pork neck with the minced garlic, cooking wine, ginger syrup (or its substitute), and pepper. Mix well to marinate. If you don’t have ginger syrup, plum syrup or ginger powder can be used. If neither is available, just using cooking wine is also fine.
Step 4
Let the marinated pork neck sit for about 10-20 minutes to allow the flavors to penetrate. This resting period will help tenderize the meat.
Step 5
Clean the shiitake mushrooms by wiping them with a damp cloth or paper towel, or by briefly rinsing them under running water. Avoid over-washing, as it can diminish their aroma.
Step 6
Remove the tough stems from the shiitake mushrooms and slice the caps into roughly 2-3cm pieces. Slicing them slightly larger will give a better textural experience.
Step 7
Peel and wash the onion, then slice it into uniform strips about 0.5cm thick. The natural sweetness of the onion will enhance the overall flavor.
Step 8
Trim the stems off the Korean green peppers. If they are large or long, cut them in half. You can substitute with Cheongyang peppers for a spicier kick, or omit them if you prefer less heat.
Step 9
Place a wide pan (a sauté pan is recommended) over medium-high heat. Add the sliced shiitake mushrooms first. Sautéing them initially helps to develop their flavor.
Step 10
Add the sliced onions on top of the mushrooms.
Step 11
Layer the marinated pork neck over the vegetables, ensuring the ingredients are distributed evenly.
Step 12
Finally, arrange the prepared Korean green peppers on top. (Pro Tip: For a crispier texture and vibrant color, you can add the green peppers towards the end of cooking, along with the green onions, instead of adding them now.)
Step 13
In a separate small bowl, whisk together all the stir-fry sauce ingredients: soy sauce, gochugaru, oyster sauce, sugar, and corn syrup (or oligosaccharide) until well combined and the sugar is dissolved.
Step 14
Pour the prepared stir-fry sauce evenly over the ingredients in the pan. To make sure all the sauce is used, add 3 tablespoons of water to the sauce bowl, swirl it around to rinse, and pour it into the pan.
Step 15
Cover the pan with a lid and bring it to a boil over high heat. This initial high heat helps to cook the ingredients quickly and evenly.
Step 16
Once steam starts to escape from under the lid, carefully lift the lid. Use a spatula to gently stir and mix all the ingredients, ensuring the sauce coats everything.
Step 17
You’ll notice some liquid released from the vegetables. Re-cover the pan with the lid, reduce the heat to medium, and let it simmer for at least 5 minutes. This simmering time allows the ingredients to become tender and absorb the flavors.
Step 18
Prepare the green onion by cutting it into pieces similar in length to the pork and mushrooms. The fresh aroma of green onion adds another layer of flavor.
Step 19
After simmering for 5 minutes, remove the lid and check if the ingredients are cooked through. Add the sliced green onions to the pan. Increase the heat back to high and stir-fry for another 2-3 minutes. (Pro Tip: If you want to keep the green peppers crisp and bright, add them now with the green onions and stir-fry briefly.) Turn off the heat to finish.
Step 20
Your delicious Pork Neck and Shiitake Mushroom Stir-fry is ready to be served! Plate it attractively. Enjoy the delightful combination of tender pork and chewy shiitake mushrooms, perfect as a hearty side dish or a satisfying snack with drinks. For more information on the health benefits of shiitake mushrooms, please refer to my Shiitake Mushroom Pancake recipe (@7034171).
