Mushroom and Pork Neck Pilaf: A Hearty One-Bowl Meal
Create a Satisfying One-Bowl Fried Rice Dish: Mushroom and Pork Neck Pilaf
Hello everyone! Today, I’m excited to share a recipe for ‘Mushroom and Pork Neck Pilaf,’ a dish that’s both simple and elegant, perfect for any meal. It’s a delicious fried rice featuring the aromatic flavor of shiitake mushrooms and tender pork neck, offering both heartiness and incredible taste. It’s a great way to use up leftover rice and makes for a wonderful snack for kids or a special treat. For more detailed instructions, please visit my blog and YouTube channel:
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* **YOUTUBE:** https://goo.gl/oLNysp
* **NAVER TV:** http://tv.naver.com/nomnomnom/
Ingredients
- 1 bowl of leftover rice (warm it up)
- 70g pork neck (cut into bite-sized pieces)
- 2 shiitake mushrooms (quartered)
- 1/2 tsp minced garlic (or 1-2 cloves sliced garlic)
- 1 Tbsp oyster sauce
- 0.5 Tbsp cooking wine (mirin or sake)
- A little mayonnaise (for topping)
- A little parsley flakes (for topping)
- A pinch of salt (to taste)
- A pinch of black pepper (for seasoning and taste)
Cooking Instructions
Step 1
First, let’s prepare the ingredients. Thinly slice the garlic to release its aroma and cut the pork neck into bite-sized pieces, about 2-3 cm. For the shiitake mushrooms, trim off any dirt from the stems and then quarter them. Prepping the ingredients like this will make the cooking process much smoother.
Step 2
Next, let’s season the pork and mushrooms. In a bowl, combine the sliced pork and shiitake mushrooms. Add 0.5 Tbsp of cooking wine and a pinch of black pepper. Gently mix everything together and let it marinate for about 10 minutes. This step helps to remove any gamey odor from the pork and adds a lovely depth of flavor, like the first step towards a delicious dish.
Step 3
Now, let’s start stir-frying! Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté slowly until fragrant and lightly golden. Be careful not to burn the garlic. Stir-frying the garlic this way will infuse the entire fried rice with its subtle sweetness and aroma, significantly enhancing the overall flavor.
Step 4
Once the garlic is fragrant, increase the heat to high and add the marinated pork and mushrooms to the pan. Stir-fry quickly until the pork is browned on the outside and the mushrooms have softened slightly. Cooking at high heat helps to lock in the juices of the pork, keeping it tender, and brings out the rich flavor of the mushrooms.
Step 5
When the pork and mushrooms are cooked, add the bowl of leftover rice and 1 Tbsp of oyster sauce. Use a spatula to break up any clumps of rice and stir-fry gently, ensuring the oyster sauce coats every grain evenly. Finally, season with a pinch of salt and pepper to your taste. You can adjust the seasoning as needed.
Step 6
Before the fried rice is complete, let’s prepare a fried egg. Lightly oil a separate pan and crack an egg into it. Cook it sunny-side up so the yolk remains soft and runny, which pairs beautifully with the fried rice. When the yolk is pierced, it adds a wonderful richness. You can cook it fully done if you prefer.
Step 7
This is the final step! Plate the finished Mushroom and Pork Neck Pilaf attractively. Gently place the freshly fried egg on top. Drizzle some mayonnaise in a zig-zag pattern over the dish. Finally, sprinkle a little parsley flakes for a fresh finish. Your delicious and visually appealing Mushroom and Pork Neck Pilaf is ready to be enjoyed! Bon appétit!
