Sweet & Savory Shiitake Mushroom, Green Pepper, and Pork Belly Stir-fry

Name: Sweet & Savory Shiitake Mushroom, Green Pepper, and Pork Belly Stir-fry
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork belly; 3 Shiitake (medium); 4 Green peppers (medium); 2 slice Sliced ginger; 2 tbsp Sugar; 3 tbsp Soy sauce; 3 tbsp Water

cookpad.japan @cookpad_jp

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.

Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.
Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.
I use an induction stove top. Recipe by Rerere3brothers

cookpad.japan @cookpad_jp

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Ingredients

4 servings

200 gramsThinly sliced pork belly
3Shiitake (medium)
4Green peppers (medium)
Flavoring Ingredients
2 sliceSliced ginger
2 tbspSugar
3 tbspSoy sauce
3 tbspWater

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Steps

1

Slice the pork belly into 1 cm rectangular pieces. Cut the green pepper and shiitake mushrooms vertically into 5 mm wide pieces.
2

Heat the frying pan on high heat. Cook the pork until slightly browned (don't use oil). The pork will release grease when it is being cooked.
3

Add the green pepper and shiitake mushrooms. Quickly stir-fry and mix everything with the grease from the pork. Add the flavoring ingredients and stir.
4

Once the liquid has reduced and you can see the bottom of the pan, lower the heat to medium-low since it will burn easily. Once the liquid simmers down to the amount shown in the photo, it's done.