Stir Fry With Pork Belly Kimchi And Trumpet Mushrooms Food

EASY STIR FRY KIMCHI & PORK BELLY

Steps:

• Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
• Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
• Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
• Turn off the heat. Thinly slice the green onion, and add to the stir fry.
• If available, sprinkle toasted sesame seeds on top as garnish.

STIR-FRY WITH PORK BELLY, KIMCHI, AND TRUMPET MUSHROOMS

Steps:

• Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
• Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.

KIMCHI AND TENDERLOIN STIR-FRY

Steps:

• Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
• While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
• Drain the liquid from pork and reserve.
• Heat a wok or large heavy skillet over medium-high heat. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam. Remove the pork to plate and keep warm. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid). Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more. Transfer the pork mixture to a serving dish.
• Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice.

GINGER PORK STIR FRY (WITH MUSHROOM)

Steps:

• Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
• Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.