Every time we get takeout I always order sweet and sour pork knowing that my mom wouldn’t be able to make it herself. However, here she is surprising me again. There’s a twist too ! Sweet and Sour Pork Recipe with Hericium Erinaceus. Adding this kind of mushroom provides another layer of texture that makes the dish extra delicious! I hope you guys like it !
INGREDIENTS:
- 668g pork shoulder
- 165g 3 color bell pepper
- 150g pineapple can
- 4 hericium erinaceus
- 1 cup + 3 tbsp tapioca flour
Marinade for pork shoulder:
- ½ tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 tbsp wine
- 1 egg
- 1 tsp custard powder
- 2 tbsp tapioca flour
- 60 ml water
Marinade sauce
- ½ cup ketchup sauce
- 1 ½ tbsp red vinegar
- 3 tbsp sugar
- ⅓ tsp salt
- 150 ml water
INSTRUCTIONS:
Wash the pork shoulder and dry it up thoroughly. Use the back of the knife to hit the pork shoulder to make it soft. Cut into small pieces. Marinade pork shoulder for about 4 hours using the ingredients listed above.
Wash all bell peppers and cut them into small pieces.
Immerse the hericium erinaceus in water until they become soft. Remove and throw away the hard part of hericium erinaceus. Wash them and squeeze out all the water. Repeat this process 2 or 3 times. Cut each one into 4 pieces.
Put the hericium erinaceus with water (room temperature) in a pot . Take them out after boiling for about one minute. Rinse them and dry them up.
Put 1 cup of tapioca flour in the dish. Dip the pork shoulder into tapioca flour creating a thin layer on top. Make them into circular shape.
In a wok, fry the pork shoulder into golden color on high heat and put them on the side.
Put 3 tbsp tapioca flour into hericium erinaceus and stir them well. Fry them for about 1 minute and put them aside. Put the oil aside for future use.
Pour the marinade into the wok on medium heat. Add 3 color bell pepper and pineapple. Turn to high heat after 30 seconds. Then add pork shoulder and hericium erinaceus. Fry them with marinade until the sauce sticks to each hericium erinaceus. Serve.
TIPS
- Hitting the pork shoulder will help create a softer texture.
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Sweet and Sour Pork & Hericium Erinaceus Recipe (菠蘿咕嚕肉＆猴頭菇)
Ingredients
- 668 g pork shoulder
- 165 g 3 color bell pepper
- 150 g pineapple can
- 4 hericium erinaceus
- 1 cup + 3 tbsp tapioca flour
Marinade for pork shoulder:
- ½ tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 tbsp wine
- 1 egg
- 1 tsp custard powder
- 2 tbsp tapioca flour
- 60 ml water
Marinade sauce
- ½ cup ketchup sauce
- 1 ½ tbsp red vinegar
- 3 tbsp sugar
- ⅓ tsp salt
- 150 ml water
Instructions
- Wash the pork shoulder and dry it up thoroughly. Use the back of the knife to hit the pork shoulder to make it soft. Cut into small pieces. Marinade pork shoulder for about 4 hours using the ingredients listed above.
- Wash all bell peppers and cut them into small pieces.
- Immerse the hericium erinaceus in water until they become soft. Remove and throw away the hard part of hericium erinaceus. Wash them and squeeze out all the water. Repeat this process 2 or 3 times. Cut each one into 4 pieces.
- Put the hericium erinaceus with water (room temperature) in a pot . Take them out after boiling for about one minute. Rinse them and dry them up.
- Put 1 cup of tapioca flour in the dish. Dip the pork shoulder into tapioca flour creating a thin layer on top. Make them into circular shape.
- In a wok, fry the pork shoulder into golden color on high heat and put them on the side.
- Put 3 tbsp tapioca flour into hericium erinaceus and stir them well. Fry them for about 1 minute and put them aside. Put the oil aside for future use.
- Pour the marinade into the wok on medium heat. Add 3 color bell pepper and pineapple. Turn to high heat after 30 seconds. Then add pork shoulder and hericium erinaceus. Fry them with marinade until the sauce sticks to each hericium erinaceus. Serve.
Notes
- Hitting the pork shoulder will help create a softer texture.
