Savory Soy Sauce Pork Belly
Crispy Roasted Mushrooms

Revive your appetite with this savory and satisfying duo. Pan-seared, soy-glazed pork belly pairs perfectly with perfectly golden, oven-roasted oyster mushrooms.

Ingredients

• 1 pack enoki mushrooms
• 200 g oyster mushrooms
• 1 apple
• 1 head lettuce
• to taste salt
• 2 tbsp flour
• 1 tsp chili powder
• 1 tsp pepper salt
• 1 tsp black pepper salt
• 1 egg
• 1 tbsp cooking oil
• 300 g pork belly
• 1 tbsp starch
• 3 cloves garlic
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 2 tbsp rice wine
• to taste white pepper
• to taste cumin
• 1 tbsp white sesame seeds

Instructions

1. 1Wash the mushrooms and produce

   

   Begin by thoroughly rinsing the enoki mushrooms, oyster mushrooms, apples, and fresh lettuce under clean running water to remove any dirt or debris.

   Tip: Use a gentle stream of water to avoid damaging the delicate enoki mushrooms.
2. 2Prep and season oyster mushrooms

   

   Place the oyster mushrooms in a bowl and sprinkle with salt. Mix well, then gently squeeze the mushrooms to release and remove excess water, which helps them become crispier when cooked.

   Tip: Squeezing out the moisture is key to achieving a great texture for roasted mushrooms.
3. 3Prepare the batter

   

   In a mixing bowl, combine flour, chili powder, pepper salt, black pepper salt, and an egg. Whisk everything together until you achieve a smooth, well-integrated batter.

   Tip: Adjust the amount of chili powder if you prefer a milder taste.
4. 4Coat mushrooms in batter

   

   Pour the prepared flour and egg batter over the oyster mushrooms. Using a gloved hand, mix thoroughly until every piece is evenly coated with the seasoning mixture.

   Tip: Ensure the mushrooms are well-coated to get maximum flavor in every bite.
5. 5Prepare for baking

   

   Line your baking tray with a little oil. Spread the battered mushrooms evenly across the tray and give them a light spray of oil to help them brown beautifully in the oven.

   Tip: Dont overcrowd the tray to ensure the mushrooms roast instead of steam.
6. 6Bake the mushrooms

   

   Slide the baking tray into your preheated oven. Bake at 220 degrees for 30 minutes until the mushrooms are crispy and fragrant.

   Tip: Always preheat your oven properly to ensure even cooking.
7. 7Coat the pork belly

   

   Take the sliced pork belly and lightly dust both sides with a thin layer of starch. This coating helps the pork achieve a crispy texture and locks in the juices when pan-seared.

   Tip: A light dusting is all you need; too much starch can make the pork gummy rather than crispy.
8. 8Sear the pork belly

   

   Heat a pan with a little oil over medium heat. Carefully place the starch-dusted pork belly slices into the pan and sear them until they are golden brown and fragrant.

   Tip: Use medium heat to ensure the pork cooks through without burning the starch coating.
9. 9Add aromatics

   

   Once the pork belly slices are browned and fragrant, add the sliced garlic to the pan. Sauté briefly with the pork to release the aromatic flavors into the meat.

   Tip: Keep an eye on the garlic to ensure it doesnt brown too quickly and become bitter.
10. 10Glaze the pork

    

    Pour the sauce mixture, prepared with two spoons of light soy sauce, one spoon of sugar, and two spoons of rice wine, over the pork belly in the pan.

    Tip: Pouring the sauce slowly allows it to caramelize slightly against the heat of the pan.
11. 11Season and finish

    

    Sprinkle white pepper, cumin, and white sesame seeds over the pork. Turn off the heat and stir everything together to ensure the pork is evenly coated with the sauce and seasonings.

    Tip: Adding these spices at the very end preserves their fresh, vibrant aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions