It’s incredible how tasty this Pork Belly with Bell Peppers and Woodear Mushrooms is, considering there are just five ingredients in the whole thing. However, I believe that is a large part of what Chinese cooking is: using minimal ingredients to achieve spectacular outcomes.
The only real prep work involved is soaking the mushrooms. Find these at any Chinese supermarket; they’ll be labeled as “wood ear mushrooms” or “dried black fungus.”
Yes, we realize how appalling it sounds, yet, these mushrooms are delicious. They add a wonderful texture to the meal and are excellent sponges for the sauce and meat. One more benefit? They’re touted as a health food with many benefits. Do it and see!
- 1 pound of lean pork belly (chopped into half-inch slices)
- 1 bell pepper (chopped into chunks)
- 1 cup of roughly chopped dried wood ear mushrooms (soaked in cold water for 2 hours)
- ¼ cup of water
- 3 1/2 tablespoons of soy sauce
- To get a golden brown color on all sides, sear pork in a dry wok over medium-high heat.
- Add the bell pepper and stir-fry for an additional two minutes. Toss in some soy sauce and mushrooms. The flavors need around 5 minutes of stir-frying time to fully develop.
- Cover and cook for 5-10 minutes at a medium simmer after adding the 1/4 cup water. Finish with a quick stir, and then serve the delicious pork belly with bell peppers & woodear mushrooms!