Stir-Fry With Pork Belly, Kimchi, And Trumpet Mushrooms

  1. 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.
  2. 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.

marinade, hoisin sauce, soy sauce, oyster sauce, fish sauce, white sugar, sesame oil, ground white pepper, garlic, chicken bouillon granules, pork belly, mushrooms, cabbage, yellow onion, salt, sugar

Taken from www.allrecipes.com/recipe/268972/stir-fry-with-pork-belly-kimchi-and-trumpet-mushrooms/ (may not work)

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