Composition / ingredients
Step-by-step cooking
Step 1:
How to fry pork with mushrooms in soy sauce? Prepare all the products listed on the list. Which mushrooms are better to use? Fresh mushrooms collected in the forest or frozen will do well. I used frozen Polish mushrooms, which I collected in the forest in autumn.
Step 2:
Put the mushrooms in a saucepan and fill with cold water. Put on a high heat, after boiling, remove the white foam, reduce the flame and cook for about 30 minutes. Put the boiled mushrooms in a colander and leave it that way for a while to get rid of the liquid as much as possible. If necessary, slightly cool the mushrooms slightly squeeze.
Step 3:
At this time, rinse the pork and dry it with napkins. Cut the meat into the same small pieces.
Step 4:
Heat the vegetable oil in a frying pan. Send the meat to the frying pan. Fry, stirring occasionally. After 2-3 minutes, the juice from the meat is formed in the pan, at this point, reduce the flame of the stove to moderate. Simmer in this way without a lid for 5 minutes, then make the flame maximum. The juice in the pan should boil all over, and the pieces of meat should be covered with an appetizing brown crust.
Step 5:
Add mushrooms to the meat. Fry everything together on a slightly lower-medium heat for about 15 minutes. I covered the frying pan with a lid for 5-7 minutes during the frying process. Do not forget to mix everything sometimes so that nothing burns.
Step 6:
Add brown sugar and starch to soy sauce. Stir everything until the sugar is completely dissolved.
Step 7:
Increase the flame under the pan, add spices to the meat with mushrooms to taste (I used a pinch of ground coriander, a little ground ginger and dry garlic). Mix it up.
Step 8:
Pour in the soy sauce, stir the contents of the pan continuously.
Step 9:
Stir and cook until the sauce thickens and covers each piece. Taste it, add salt if necessary. Sprinkle the finished dish with sesame seeds.
Step 10:
When serving, offer fresh greens to everyone on a plate. Dill and green onions are perfect.
Step 11:
Delicious as an independent dish, and in addition to boiled pasta or rice.
Instead of wild mushrooms for cooking pork, you can take champignons.
If you use champignons, skip step 2 and add fresh mushrooms immediately to the meat.
Very young and small mushrooms can be added to the pan at the very end of cooking at the stage when you add spices to the pan.
Keep in mind that soy sauce may be saltier or less, depending on the manufacturer, and therefore its amount, as well as the amount of brown sugar, may vary depending on your taste preferences.
Bon appetit!
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Soy sauce - 51 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Spices dry - 240 kcal/100g
- Brown Sugar - 394 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
