Braised Pork Belly with Oyster Mushrooms (Wuhuarou Shao Mogu)
A savory, homestyle stir-fry featuring tender pork belly and oyster mushrooms braised in a rich soy and vinegar sauce. The two-stage garlic technique creates incredible depth of flavor. A 20-minute dinner winner.
Equipment
- Wok or large skillet
- Chef's knife
Ingredients
The Main Stir-fry
- 1.1 lbs Fresh oyster mushrooms (Ping Gu) torn into strips
- 6 oz Pork belly thinly sliced, skin-on or skin-off
- 1 tbsp Neutral cooking oil vegetable, canola, or grapeseed
- 1 Scallion (green onion) chopped
- 4 cloves Garlic minced (divided use)
- 1 whole Star anise
The Braising Sauce
- 2 tbsp Light Soy Sauce or "Fresh Taste" soy sauce
- 0.5 tbsp Rice vinegar or Chinkiang vinegar
- 0.25 tsp Salt
- 0.5 cup Water approx. 120ml
The Finishing Touch
- 1 tbsp Rice vinegar or Chinkiang vinegar
Instructions
- Prep: Rinse the oyster mushrooms gently and pat them dry. Tear them by hand into bite-sized strips. Thinly slice the pork belly (about 1/4 inch thick). Chop the scallion into small rounds and mince the garlic. Important: Separate the minced garlic into two piles: one small (1/3) and one large (2/3). In a small bowl, combine the Braising Sauce ingredients (2 tbsp light soy sauce, 1/2 tbsp vinegar, 1/4 tsp salt, and 1/2 cup water). Stir until salt is dissolved.
- Sear the Pork: Place your wok or large skillet over medium heat. Add 1 tbsp oil. When the oil shimmers, add the sliced pork belly, chopped scallions, star anise, and the small pile (1/3) of minced garlic.
- Render the Fat: Stir-fry steadily for 3-4 minutes. You want the pork belly to release its oil and turn white/opaque. Depending on your heat, the edges might just start to golden. This builds the flavor foundation.
- Fry Mushrooms: Dump in the torn oyster mushrooms. Turn the heat up to high. Stir-fry energetically. Continue until the mushrooms wilt and release their natural liquid. You will see liquid pooling at the bottom of the pan.
- Braise: Pour in the pre-mixed Braising Sauce bowl. Bring it to a boil. Once boiling, cover the wok with a lid. Turn the heat down to low and let it simmer for 5 minutes. This ensures the pork becomes tender and the mushrooms absorb the sauce.
- Prepare Finishing Touch: While the pot simmers, take a small bowl and mix the remaining (2/3) minced garlic with the remaining 1 tbsp of vinegar.
- Final Stir-fry: After 5 minutes, uncover the wok. Pour in the garlic-vinegar mixture. Turn the heat back up to high.
- Thicken and Serve: Stir-fry rapidly for about 30-60 seconds. You want to evaporate the excess water and let the sauce cling to the mushrooms and meat. When the sauce has thickened and the garlic aroma is pungent, turn off the heat. Transfer to a serving plate immediately.
Notes
Chef's Note on Vinegar: Use Chinkiang vinegar for a more authentic, robust flavor, or white rice vinegar for a cleaner taste.
Texture Tip: Do not overcook the mushrooms in the final step; they should be tender but not mushy.
Food Safety: Ensure pork belly reaches an internal temperature of at least 145°F (63°C).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Contains Soy and Wheat (via soy sauce).