Stir Fried Sweet and Sour Pork Belly and Mushrooms

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A healthier alternative to a fried pork dish, this dish is coupled with delicious Maitake and Eryngii (King Trumpet) making it a great main dish. 


1 Package (1oog) Eryngii (King Trumpet)
1 Package (100g) Maitake 
1/2 an Onion
2 Sheets of Cabbage 
1 Green Pepper
7oz (200g) Pork Shoulder loin 

For the sauce: 
1/3 Cup Chicken Stock 
2 Tbsp Sake 
3 Tbsp Soy Sauce 
2 Tbsp Vinegar 
2 Tbsp Sugar 
Corn Starch 
1 Tbsp Canola Oil 


  1. Cut Eryngii (King Trumpet) to be a 1/4th inch wide ( 1cm) and divide Maitake into small sections. Cut onion, cabbage, green pepper approximately 1 inch (3cm) wide.
  2. Cut Pork into 1-inch slices and salt, pepper, and lightly dust with cornstarch. 
  3. In a frying pan, add pork and cook. Next, add vegetables and allow them to slightly softened. Mix the sauce together and to the pan and allow it to simmer for a little bit

Recipe adapted from