Classic Mushroom
Pork Belly Sauce

A savory, umami-packed meat sauce crafted from tender pork belly and aromatic dried shiitake mushrooms, perfect for elevating simple noodles or rice.

Ingredients

• 100 g dried shiitake mushrooms
• 1 kg pork belly
• 1 scallion
• 1 red onion
• 150 g salad oil
• 100 g oyster sauce
• 100 g yellow soybean paste
• 100 g water
• 150 g soy sauce
• 10 g Sichuan peppercorn powder
• to taste chicken essence
• to taste MSG

Instructions

1. 1Soak the dried mushrooms

   

   Place 100 grams of dried shiitake mushrooms into a bowl. Wash them twice with clean water to remove dust, then add enough clean water to cover them and let them soak for about two hours until softened.

   Tip: Using dried shiitake mushrooms instead of fresh ones provides a much deeper, more concentrated flavor for the meat sauce.
2. 2Clean the mushrooms

   

   Gently wash the dried mushrooms by hand while they are in the bowl of water to ensure any remaining surface dust is thoroughly removed.

   Tip: Be thorough with the washing process, as dried mushrooms can trap dirt in their gills.
3. 3Prepare the pork belly

   

   Take 1 kilogram of pork belly and remove the skin. Slice the meat into large, thick pieces on a cutting board to prepare them for mincing.

   Tip: Pork belly is ideal for this sauce because the balance of fat and lean meat keeps the final sauce fragrant and moist.
4. 4Mince the meat

   

   Use a large cleaver to chop the sliced pork belly into fine ground meat. Ensure it is minced consistently so it cooks evenly in the sauce.

   Tip: Hand-mincing the meat gives the sauce a better texture compared to machine-ground meat.
5. 5Chop the scallions

   

   Take a scallion, remove the core, and finely chop the white parts to use as a primary aromatic base for the sauce.

   Tip: Removing the core from the scallion white parts makes them less bitter.
6. 6Cut the scallion greens

   

   Take the remaining green parts of the scallion and cut them into sections. These will be used later along with the red onion to infuse the oil with flavor.

   Tip: Save these green sections to fry in the oil to create a fragrant aromatic oil.
7. 7Slice the red onion

   

   Peel the red onion and cut it into thin shreds. These will be fried later to create a flavorful onion oil for the meat sauce.

   Tip: Keep the shreds uniform to ensure they fry evenly.
8. 8Dice the shiitake mushrooms

   

   After soaking the dried shiitake mushrooms for about two hours, remove them from the water and cut them into small, uniform cubes.

   Tip: Using dried mushrooms provides a deeper, more concentrated umami flavor compared to fresh ones.
9. 9Heat the oil

   

   Place a wok on the stove and add 150 grams of salad oil. Heat the oil until it is hot enough to fry the aromatics.

   Tip: Ensure the wok is dry before adding oil to prevent splattering.
10. 10Fry the aromatics

    

    Add the prepared scallion sections and shredded red onion to the hot oil. Fry them until they turn golden brown and fragrant to infuse the oil with their flavor.

    Tip: Watch the heat closely so the onions do not burn; they should be golden and fragrant.
11. 11Strain the aromatics

    

    Once the onions and scallions are golden brown and fragrant, use a wire strainer to remove them from the oil. The flavorful infused oil remains in the wok.

    Tip: Removing the solids prevents them from burning during the subsequent meat stir-frying stage.
12. 12Stir-fry the minced meat

    

    Add the minced pork belly into the wok with the hot infused oil. Stir-fry for about 3 minutes until the meat changes color.

    Tip: Using pork belly ensures the sauce is rich and fragrant.
13. 13Render the pork fat

    

    Keep tossing the minced meat over medium heat until the natural fats begin to render out and the edges crisp up slightly.

    Tip: Rendering the fat slowly ensures the final liquid is rich without feeling overly greasy.
14. 14Add sauces

    

    Once the meat has changed color, add 100 grams of oyster sauce and 100 grams of yellow soybean paste to the wok. Stir evenly to combine with the meat.

    Tip: Yellow soybean paste adds a rich, savory depth that is essential for this traditional sauce.
15. 15Add shiitake mushrooms

    

    Add the diced shiitake mushrooms to the mixture. Continue to stir-fry for about 5 minutes to allow the mushrooms and meat to fully blend their flavors.

    Tip: Ensure the dried shiitake mushrooms are fully rehydrated and diced into uniform small cubes for better texture.
16. 16Simmer with water

    

    Pour 100 grams of clean water into the wok and continue stirring. The added water helps to meld the flavors together and create a perfect sauce consistency.

    Tip: Adding a small amount of water prevents the sauce from becoming too dry while simmering.
17. 17Season the sauce

    

    Add 150 grams of soy sauce to the mixture, stirring well to incorporate the flavors into the sauce.

    Tip: Soy sauce provides the saltiness and iconic dark color to the mushroom meat sauce.
18. 18Final seasoning

    

    Add a suitable amount of chicken essence and MSG, along with 10 grams of all-purpose Sichuan peppercorn powder. Stir-fry the mixture until it becomes fragrant.

    Tip: Sichuan peppercorn powder adds a unique, mild numbing spice that elevates the overall flavor profile.
19. 19Thicken the mixture

    

    Allow the mixture to bubble gently so the liquids reduce and cling tightly to the minced meat and mushroom pieces.

    Tip: A thick consistency is key so it coats noodles or rice perfectly.
20. 20Garnish with fresh scallions

    

    Finally, sprinkle the prepared chopped scallions over the rich meat sauce. Stir evenly in the wok one last time to incorporate the fresh onion flavor before turning off the heat.

    Tip: Adding the scallions at the very end maintains their vibrant color and fresh, crisp bite against the savory sauce.
21. 21Final stir and finish

    

    Give the mushroom meat sauce a final stir in the wok to ensure all ingredients are perfectly combined and the flavors are balanced. Once evenly mixed, the sauce is ready to be plated.

    Tip: Stirring well ensures the sauce has a consistent texture and flavor profile throughout before serving.

Storage & Reheating

Burn It Off

Frequently Asked Questions