Vermicular | Stir-Fried Pork and Tomato

Stir-Fried Pork and Tomato

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
4 min
Cooking Steps

[MED] 20 sec + 1 min + 2 min

Ingredients

⅓ lb (150 g) thinly-sliced pork belly, cut into 1” pieces
3 large eggs, beaten
8 g dried wood ear mushrooms, rehydrated (use fresh if available)
2 medium tomatoes, cut into 8 piece wedges each
1 tablespoon vegetable oil

Sauce Mixture
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sake
¼ teaspoon sugar

DIRECTIONS
  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly. Pour in eggs and stir constantly with a spatula. Once eggs are barely set (about 20 seconds), transfer to a separate plate and set aside.

  2. Add in pork belly and continue to stir-fry over [MED] heat for 1 minute. Once the pork is cooked through, add in wood ear mushrooms and tomatoes and cook for 2 minutes.

  3. Pour in Sauce Mixture and bring to a boil. Add back in the eggs from Step 3 and stir. Serve warm.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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