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Pork with mushrooms in soy sauce

Pork with Mushrooms in Soy Sauce

Bold, knockout-delicious pork with wild mushrooms! Pork with mushrooms in soy sauce is great for a holiday spread or a family dinner. It's a wonderful match for steamed rice, Asian noodles, and more!

Pearl

Recipe author

Composition / ingredients

Servings:

Pork

400

Mushrooms

500

Vegetable oil

Cornstarch

Brown sugar

Soy sauce

Sesame seeds

Fresh herbs

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 54 % 15 g

Carbohydrates 18 % 5 g

175 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pork with mushrooms in soy sauce? Gather everything on the list. Which mushrooms are best? Fresh foraged or frozen wild mushrooms work well. I used frozen bay boletes I'd picked in the woods in the fall.
Step 2:

Put the mushrooms in a pot and cover with cold water. Bring to a boil over high heat, skim off the white foam, lower the heat, and cook for about 30 minutes. Drain the mushrooms in a colander and leave them a while to shed as much liquid as possible; once cool enough, gently squeeze them if needed.
Step 3:

Meanwhile, rinse the pork and pat it dry. Cut it into even, small pieces.
Step 4:

Heat the vegetable oil in a skillet and add the meat. Fry, stirring now and then. After 2–3 minutes the pork will release its juices; at that point lower the heat to moderate and cook uncovered for 5 minutes. Then turn the heat to high — the juices should boil off completely and the pieces take on an appetizing browned crust.
Step 5:

Add the mushrooms to the meat. Fry everything together over slightly-below-medium heat for about 15 minutes, covering the skillet for 5–7 minutes along the way. Stir now and then so nothing scorches.
Step 6:

Stir the brown sugar and cornstarch into the soy sauce, mixing until the sugar is fully dissolved.
Step 7:

Turn up the heat under the skillet and add spices to the pork and mushrooms to taste (I used a pinch of ground coriander, a little ground ginger, and garlic powder). Stir.
Step 8:

Pour in the soy sauce mixture, stirring constantly.
Step 9:

Keep stirring and cooking until the sauce thickens and coats every piece. Taste and add salt if needed. Sprinkle the finished dish with sesame seeds.
Step 10:

Serve with fresh herbs for everyone to add — dill and green onion are great.
Step 11:

Delicious on its own, or alongside pasta or rice.

Instead of wild mushrooms, you can use button mushrooms.
If you use button mushrooms, skip step 2 and add them fresh straight to the meat. Very young, small ones can go into the skillet right at the end, when you add the spices. Keep in mind that soy sauce varies in saltiness by brand, so the amount you use — and the amount of brown sugar — may need adjusting to taste. Enjoy!
Wash the meat and be sure to pat it dry with paper towels; extra moisture will keep it from browning and it'll steam instead.
Everyone's threshold for salty, sweet, bitter, spicy, sour, and hot is different, so always adjust the spices and seasonings to your taste. If you're trying a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).
Here's a simple way to tell if the oil is hot enough: dip a wooden spoon into it. If little bubbles gather around it, you're ready to fry.