Pork Belly with Bell Peppers

Pork Belly with Bell Peppers and Wood Ear Mushrooms

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


  1. To get a golden brown color on all sides, sear pork in a dry wok over medium-high heat.
  2. 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.
  3. 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!

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