Ginger Mushroom Pork Bowl
- 1/2 lb pork (cubed)
- 2 t fresh ginger (plus more later)
- 1 t dried ginger
- 1/2 t ground nutmeg
- 1/2 t ground allspice
- 1 T sesame oil (plus more if needed)
- 1/2 t Salt (Table)
- 1/2 t ground black pepper
- The Rest:
- vegetable oil
- 3/8 c minced onion
- 1/2 minced jalapeno pepper (or 1 chili)
- 1/2 t minced ginger (fresh)
- 1 cloves minced garlic
- 1 c water
- 1 chicken stock cube
- 100 g sliced mushrooms
- 1 t Worcestershire sauce
- At the end:
- 1 T corn starch
- 1 T water
Combine ingredients of marinade; toss with pork. Allow to marinate for at least 30 minutes.
In an ovenproof pot, brown pork in vegetable oil, then remove with a slotted spoon or spatula to a bowl. In the same pan, cook the onions until they are nearly translucent. Add the jalapeno, ginger, and garlic; cook until just fragrant, about 30 seconds. Add 1 cup of water and mix. Return the meat to the pot; add the stock cube, mushrooms, and Worcestershire sauce. Slow cook for at least 3 hours.
Remove meat and vegetables; keep warm. Put corn starch in a small bowl, add water, and mix to form a slurry. Add this to the sauce in the pot, raise the heat, bring to a boil, and then simmer until thickened as desired. Once thickened, add back meat and vegetables; toss with sauce.
Serve over rice or noodles, with soy sauce for drizzling.
SJ Note 14 Aug 2010: This is tasty! The sauce could have been thicker, so I've added a step to thicken it up. We also both added Worcestershire sauce at the table, so I've included that in the recipe. Very tasty!
SJ Note 3 Feb 2013: Tasted fine. Not enough food for a one-dish meal (with noodles this time); try adding carrots and other hard vegetables to it. Either that or plan to have plenty of side(s).
SJ Note 3 Feb 2021: Just okay. Not worth making again.
- This version (Wed, 03 Feb 2021 08:48)
- Ginger Mushroom Pork Bowl (Thu, 16 May 2013 20:11)