Sauteed Assorted Mushroom With Pork Jowd Meat Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Trim stems and slice shiitake and cremini into 1/4-inch slices; separate oyster mushrooms into bite-sized pieces.

Slice pork jowl

If not already sliced, trim excess skin if desired and slice pork jowl thinly (about 1/8-inch). Pat slices dry with paper towel to remove surface moisture—this helps achieve better browning.

Prepare aromatics: thinly slice half a yellow onion into strips, mince garlic, julienne ginger, and separate scallion whites from greens; slice whites thinly and reserve greens for garnish.

Mix sauce: In a small bowl combine light soy sauce, oyster sauce, Shaoxing wine, sesame oil, chicken or mushroom stock, sugar, white pepper, and salt. In a separate small cup, dissolve cornstarch in 1 tablespoon water to make a slurry; set both aside.

Render pork and brown

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil. Add the sliced pork jowl in a single layer (work in batches if needed). Let pork brown without moving for 1–2 minutes, then stir and cook until edges are crisp and fat has rendered, about 3–4 minutes total. Use a slotted spoon to transfer pork to a plate, leaving rendered fat in the pan.

Sauté aromatics

Add the remaining 1 tablespoon oil to the pan if needed. Lower heat to medium-high. Add sliced onion and the white parts of the scallion and sauté 1–2 minutes until softened. Add minced garlic and julienned ginger and cook, stirring, 30–45 seconds until fragrant but not browned.

Cook mushrooms

Increase heat to high. Add the assorted mushrooms to the pan in an even layer. Let them sit undisturbed 1 minute to encourage browning, then stir and continue to cook 3–4 minutes until they release liquid and most of it evaporates and the mushrooms develop some color.

Combine and sauce

Return the rendered pork jowl (and any accumulated juices) to the pan with the mushrooms. Pour the prepared sauce over the mixture and stir to combine. Cook 1 minute to heat the sauce through.

Thicken and finish

Stir the cornstarch slurry once and drizzle into the pan while stirring to thicken the sauce slightly. Cook 30–60 seconds until sauce coats the mushrooms and pork. Taste and adjust seasoning with a pinch more salt or a splash more soy if needed. Remove from heat and swirl in butter (optional) for gloss and richness. Scatter scallion greens and cilantro or microgreens over the dish.

Transfer to a warmed serving plate or shallow bowl. Serve immediately alongside steamed rice or as part of a larger family-style meal. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the mushrooms.