Thursday, 17 October 2013

Steamed Pork Belly with Portobello Mushroom

After I have successfully using corn flour for my previous post on Steamed Pork Belly with Salted Fish (咸鱼蒸猪肉), this time I used it again for steaming pork belly with fresh mushroom.  The end result????  The slices of pork belly and mushroom is so flavorful and the gravy itself is also very yummy.  And....the slices of mushroom is  chewy and tasted like abalone!  
My children enjoyed mixing the gravy with the rice and I regretted that I didn't cook extra rice for this! It's very appetizing indeed!!!

Ingredients :
- 1 strip of pork belly (skinned, sliced and marinated)
- 2 large portobello mushrooms (sliced)
- 2 tbsp young shredded ginger

- 2 tbsp chopped garlic
- 1 red chili (sliced)

- some diced spring onions for garnishing (I had run out of spring onions, so, no garnishing :)
Marinate : (to taste)
- soy sauce
- 1/2 tbsp tapioca flour
Seasonings (Sauce) : to taste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp miso
- 1/4 tsp pepper 
- 1 tbsp Chinese cooking wine 
- 2 tbsp water
Method :
1)  Marinate pork belly for about 15 minutes.
2)  Meanwhile, heat oil in a wok and saute garlic and ginger until aromatic.  Dish up.
3)  Boil water in a steamer. 
4)  Arrange slices of pork belly and mushroom alternately on a steaming plate.
5)  Mix seasonings and pour all over the marinated pork belly and mushroom.
6)  Add fried garlic, ginger and shredded chili on top.
7)  Steam over rapid boiling water for 15 minutes. 
8)  Remove and garnish (with diced spring onions).
9)  Serve with hot steamed rice.
~Simple, fuss-free and healthy dish ~
Have a great day ahead !


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.


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