Sautéed Pork & Oyster Mushrooms with Sage

Name: Sautéed Pork & Oyster Mushrooms with Sage
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 150 g thinly sliced Pork Belly *cut into chunky bite-size pieces; 150 g Oyster Mushrooms *cleaned, cut in half if large; 1 tablespoon Olive Oil; Some fresh Sage leaves *I added 12 leaves; *Note: If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano); 1 tablespoon Sake (Rice Wine) OR White Wine *optional; Salt & Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

This absolutely simple dish was amazingly delicious. I have a bush of Sage in my garden. Every year, it grew bigger and bigger, and there are a lot of leaves now. Tempura is a great way to enjoy Sage Leaves, but I wanted to try something new. Then I cooked this dish, seasoned with Salt & Black Pepper only. If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano) which is also very nice.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings

150 gthinly sliced Pork Belly *cut into chunky bite-size pieces
150 gOyster Mushrooms *cleaned, cut in half if large
1 tablespoonOlive Oil
Some fresh Sage leaves *I added 12 leaves
*Note: If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano)
1 tablespoonSake (Rice Wine) OR White Wine *optional
Salt & Black Pepper

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Steps

1

Heat Olive Oil in a frying pan over high heat and cook Pork until nicely browned. Transfer to a plate.
2

Lower the heat to medium, add Oyster Mushroom to the pan and stir, then add Sake (OR White Wine), so that the steam helps to cook Mushrooms. Return the Pork, add Sage Leaves, season with Salt & Black Pepper, and stir to combine.