Thursday, April 5, 2012


mix evenly....ready to slurp!

Recipe adapted from Vivian Pang Kitchen
Mushroom Pork with Bean Paste 香菇肉酱
  • 3 tbsp oil
  • 300gm pork cube (leg portion)
  • 1 onion, diced
  • 80gm carrot, diced
  • 100gm fresh shiitake mushroom, diced
  • 1 tsp five spice powder
  • 100gm salty bean paste
  • 120ml water
  • 1 tbsp chinese wine

  1. Heat oil in a potl. Add onion and carrot and fry till fragrant and onion is soften.
  2. Add pork and cook for another 2mins. Add in mushroom and stir briefly to combine.
  3. Add in five spice and bean paste. Fry for 1min. Add water and bring to boil.
  4. Cover and simmer till the meat tender, stirring occasionally in between to prevent scorching at the base, for abt 1 hour. Stir in chinese wine at the last min.
  5. Cool completely before storing. Best serve next day for the flavour to develop.
  6. Serve with your favourite noodle with shredded cucumber & carrots.

1 comment:

Unknown said...

Glad you like it! Nice to eat with a dash of hot sauce.

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