Pork Mushroom Recipe (Pork Belly Pieces in Creamy Mushroom sauce)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more economical than tenderloin.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms are often less expensive and have a longer shelf life.

Wash and prepare the pork belly slices. Cut them into serving pieces then arrange them into a container.

Season them with salt and pepper. Add the calamansi juice and massage them well. Let the meat marinate for at least 15 minutes or overnight.

Heat a pan using high heat setting. Add the pork slices (no oil) and sear them for a few minutes until golden brown and the oil starts to render. Flip to cook the other side. Do this with the rest of the pork slices. Drain excess oil using a strainer or paper towel and then set aside.

Remove the oil from the pan and melt the butter. Add the minced garlic and onions and sauté for a few minutes. Add the mushrooms and cook until soft.

Add the seared pork back to the pan and toss gently to sauté well.

Add the pork broth cube, soy sauce and a cup of water. Mix gently. Cover the pan and let it cook for 15 minutes using medium heat.

After 15 minutes, add the all purpose cream. Lower the heat to prevent the cream from curdling. Stir until each piece is well coated. Let this cook for 5 – 7 more minutes until the sauce becomes thick and creamy.

Transfer the creamy pork mushroom to a serving plate. Garnish further by sprinkling chopped spring onion on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens