Pork stewed with oyster mushrooms
4 servings
60 minutes
Pork stewed with oyster mushrooms is a fragrant and rich dish of Russian cuisine that combines the juiciness of meat with the delicate texture of mushrooms. This method of cooking meat has roots in traditional peasant recipes where stewing made the meat tender and infused with the flavors of natural ingredients. The light caramelization of onions adds sweet notes, while soy and teriyaki sauces deepen the flavor with a slight Asian accent. Oyster mushrooms, known for their softness and rich mushroom aroma, perfectly complement the meat, making it especially appetizing. Serving it with buckwheat not only enhances the traditional character of the dish but also makes it wholesome and filling. It is an ideal choice for a family dinner that can warm the soul and leave pleasant gastronomic memories.
1
Heat a deep pan (I use a wok), pour in oil, chop the onion into cubes or small strips, add to fry, rinse the bean sprouts and add to the onion.
- Vegetable oil: 50 ml
- Onion: 1 piece
- Bean sprouts: 70 g
2
Cut the oyster mushrooms into small pieces, and when the onion is fried to a golden color, add the mushrooms and sauté for 5-10 minutes, stirring.
- Oyster mushrooms: 100 g
3
Cut the pork (I took the tenderloin) into small pieces and add to the pan, fry while stirring for about 5-10 minutes.
- Pork: 400 g
4
Add soy and teriyaki sauces, mix, reduce heat to medium, cover with a lid and simmer for at least 30 minutes (until the meat is tender), preferably stirring occasionally.
- Soy sauce: 100 ml
- Teriyaki sauce: 2 tablespoons
5
While the meat is cooking, you can boil buckwheat.
- Buckwheat groats: 100 g
6
When everything is ready, serve the buckwheat, pouring meat with sauce over it.
- Buckwheat groats: 100 g