Easy Pork Belly & Mushroom Rice Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Pork Belly & Mushroom Rice Bowl
Description
The recipe starts by soaking dried shiitake mushrooms if needed, preserving their deep umami flavor and using the soaking liquid as part of the simmering broth. Pork belly cubes are browned with ginger, bringing out their fatty richness. Adding the mushrooms shortly after allows them to absorb the pork flavors. The sauce base combines Shaoxing wine for mild sweetness and depth, light and dark soy sauces for saltiness and caramel notes, and sugar to balance. Simmering the mixture lets the flavors meld and the pork finish cooking to tender juiciness.
The cooked savory pork and mushrooms are served hot over rice, with fresh scallions sprinkled on top to provide a fresh bite and color contrast. This bowl combines soft, fatty textures with hearty mushroom bite for satisfying comfort food.
Ingredients
- 1 cup shiitake mushrooms (about 5-6 fresh or reconstituted dried mushrooms, diced)
- 8 ounces pork belly (if you can’t get pork belly, try ground pork)
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 lices ginger (minced)
- 1½ tablespoons Shaoxing wine
- 3 tablespoons soy sauce light
- ¾ tablespoon dark soy sauce
- 1 tablespoon sugar
- ½-¾ cup water or mushroom soaking liquid or stock
- 4 cups rice cooked
- 1 scallion (finely chopped)
Instructions
- If you’re using dried Shiitake mushrooms, rinse them, then submerge them in warm water until softened. This takes at least 2 hours, but it’s easiest to just soak them overnight. Squeeze the water out of the soaked mushrooms before cutting them into quarters, and set aside. Save the mushroom water! If using fresh mushrooms, just dice them.
- Rinse the pork belly and pat it dry. Cut the pork into 1/2" x 1/2" cubes.
- Heat 2 tablespoons of oil in wok over medium heat. Cook the minced ginger until lightly browned. Add the pork belly, and turn up the heat, stir-frying until the pork is lightly browned around the edges. Add the mushrooms and stir-fry for another two minutes.
- Turn down the heat and add 1½ tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, ¾ tablespoon of dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom soaking liquid, or stock. (Use ¾ cup liquid if your stove has a higher BTU). Stir, and turn up the heat to bring the mixture to a boil. Turn the heat back down to medium, cover, and simmer for 10 minutes until the pork is softened and a bit more tender.
- Now add the cooked rice, stir, and mix everything well using medium-low heat. Make sure all of the rice kernels are well-coated with sauce. Sprinkle a few drops of water in if the rice looks dry, but unlike fried rice, this should be a little saucy! Lastly, mix in the chopped scallions, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 41mg | 14% |
| Sodium | 970mg | 40% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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