Pork stir-fry with mushrooms
Description
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Instructions
- 1
Step 1
First, prepare the meat before frying. Wash it and dry it thoroughly, then trim off any unwanted membranes, tendons, and excess fat. Cut the meat into small cubes and place them on a hot non-stick frying pan. If you're using pork neck, there's no need to add oil to the pan, as pork neck is already a fairly fatty cut. The fat will melt during cooking, and the meat will cook in its own juices.
- 2
Step 2
Peel the onion and wash it. Rinse the mushrooms under running water as well. Slice the onion into half-rings and cut the mushrooms into quarters. If desired, you can substitute the mushrooms with oyster mushrooms or any other available fresh mushrooms. Place the mushrooms and onions onto a separate skillet, preheated with three tablespoons of vegetable oil. Fry the vegetables until golden brown, stirring occasionally.
- 3
Step 3
When the vegetables release their juice and it completely evaporates, add the fried meat to the onions and mushrooms. Mix the skillet contents well and continue frying for another five minutes.
- 4
Step 4
Meanwhile, rinse the cilantro and green onions, and cut off the stem part of the cilantro. Finely chop the herbs with a knife. If you have any other herbs on hand, feel free to add them as well. Parsley, oregano, basil, and dill go particularly well with meat and mushrooms. Add the herbs to the dish in the skillet, season with salt and pepper, and mix everything thoroughly. Cover with a lid, reduce the heat to low, and simmer for another five minutes.
- 5
Step 5
It's best to serve the dish hot, as cold pork isn't as tasty. This food is quite heavy on its own, so it's better to skip the side dish and stick to a light vegetable salad. But of course, this is a matter of personal preference.