Stir Fry With Pork Belly Kimchi And Trumpet Mushrooms Recipes

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GINGER PORK STIR FRY (WITH MUSHROOM)



Ginger Pork Stir Fry (with Mushroom) image

Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef.

Provided by RoxysCookHouse

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
½ onion, sliced
1 pound pork tenderloin, thinly sliced
1 (10 ounce) package sliced white mushrooms
1 carrot, shredded
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch

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.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.7 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 1.9 g, Sodium 751.6 mg, Sugar 6 g

EASY STIR FRY KIMCHI & PORK BELLY



Easy Stir Fry Kimchi & Pork Belly image

Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.

Provided by Yang

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 6

300 grams naturally-raised pork belly
1 tablespoon naturally-brewed tamari soy sauce ((see notes))
1 tablespoon cooking rice wine
1 pound kimchi ((see notes))
1 stalk green onion
1 tablespoon toasted white sesame seeds ((optional))

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.

Nutrition Facts : Calories 804 kcal, ServingSize 1 serving

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



Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms image

This dish incorporates rich, savory pork belly, acidic kimchi, sweet, buttery king trumpet mushrooms, and the light crunch of onions into an irresistibly delicious combo. Enjoy this dish with freshly steamed white rice for a decadently delicious meal!

Provided by Jenny

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 4

Number Of Ingredients 15

2 teaspoons hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon oyster sauce
1 teaspoon fish sauce
1 teaspoon white sugar
½ teaspoon sesame oil
½ teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon chicken bouillon granules
10 ounces pork belly, thinly sliced into 1.5-inch pieces
6 ounces king trumpet mushrooms, cut on the bias into 1/4-inch slices
½ cup packed napa cabbage kimchi, chopped
1 yellow onion, cut into 1/2-inch dice
salt to taste
2 teaspoons sugar

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.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 14.2 g, Cholesterol 25.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.3 g, Sodium 1049.4 mg, Sugar 7.2 g

CRISPY PORK BELLY AND KIMCHI RICE BOWL



Crispy Pork Belly and Kimchi Rice Bowl image

For busy nights, you'll love this Crispy Pork Belly and Kimchi Rice Bowl. This stir fry is super easy, flavourful, and spicy and takes less than 30 minutes to make from start to finish.

Provided by Carmy

Categories     Main Course

Time 30m

Number Of Ingredients 8

500 grams pork belly (around two strips of pork belly)
1 onion (sliced)
1½ cup kimchi (or more)
6 cloves garlic
1 tsp gochugaru
½ tsp sugar
1 tbsp gochujang
cooked rice to serve with

Steps:

  • In a large wok or pan cook your pork belly. I put it in a single layer and let each side crisp up before flipping it over. Once the other side browns, I stir it around with my wooden spoon to get the sides crispy. Drain any excessive oil, leaving only a tablespoon or so left in the pan.
  • Once the pork belly has browned, add in the sliced onion, kimchi, garlic, gochugaru, and sugar. Stir until the onions have softened.
  • Add in the gochujang and stir until it's all been combined.
  • Serve with rice or grain of your choice.

PORK BELLY AND KIMCHI STIR-FRY WITH TOFU RECIPE



Pork belly and kimchi stir-fry with tofu recipe image

This kimchi stir-fry is also delicious with seafood, so you can swap out the pork with prawns, scallops or fish.

Provided by Neil Perry

Categories     Lunch

Time 30m

Yield SERVES 4

Number Of Ingredients 17

350g skinless pork belly, cut across the grain into 5cm strips
1 small brown onion, finely sliced
6 cloves garlic, finely chopped
3 spring onions, trimmed and cut into 5cm lengths
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp castor sugar
1 tbsp toasted sesame oil
freshly ground black pepper
2 tbsp vegetable oil
400g kimchi, drained and chopped
400g medium-firm tofu, drained and cut into 2cm cubes
To serve
handful of fresh chives or spring onions, finely chopped
2 tsp white sesame seeds, toasted
4 cups steamed rice
Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

Steps:

  • 1. In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, castor sugar, sesame oil and add a few grinds of black pepper. Leave to marinate at room temperature for about 15 minutes. 2. In a large frying pan or wok, heat the vegetable oil over a medium-high heat. Add the pork mixture and stir fry for 3-4 minutes until the pork is cooked through. Add the kimchi and continue to stir-fry to warm through. 3. Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes. 4. Arrange tofu on serving platter. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame seeds, then serve with steamed rice. Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

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