Japanese Fusion: Pork belly fried with white bunashimeji 

The one thing I missed when I decided to return to the world of employment is whipping up meals for my family. Therefore come every weekend and holidays, where energy allows me, I would spent time in the kitchen cooking for the boys 😉

The Lunar New Year break was indeed a refreshing one. Tonight I decided to try out something simple for dinner.

Using mirin as part of the marinate sauce with soya, the meat turns out tender.


  • 500gm Pork belly – cut into large chunks
  • 1/2 cup mirin
  • 1/4 light soy sauce
  • 1 teaspoon brown sugar
  • 1 nos white onions – sliced thinly
  • 250gm white bunashimeji mushroom


  1. Marinate the Pork belly with mirin, light say sauce and brown sugar in the fridge for at least 2 hours
  2. In the pan, heat up 2 tablespoon on olive oil
  3. Add in the white onions
  4. Sauté till lightly brown
  5. Add in the meat minus the marinate
  6. Fry for a while
  7. Cover and let it cook for 5 minutes
  8. Stir it again and then turn fire down to medium 
  9. Cover and cook again for 5 more minutes
  10. Stir in the white bunashimeji mushroom
  11. Add in the marinate sauce
  12. Sauté and then cover to cook under low fire for another 5 minutes
  13. Serve hot

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