Go Back
Print Recipe

Char Siu 'Pork Belly'

This char siu 'pork belly' made with lion's mane mushrooms is succulent, full of flavour and tastes almost exactly like the traditional version! Served with rice and crisp cucumbers.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian, Chinese
Keyword: lion's mane mushroom, mushroom recipes, pork belly
Servings: 4

Ingredients

  • 2 large lion's mane steaks or 4 smaller ones
  • 1/2 tsp 5-spice
  • 1/4 tsp white pepper
  • 1 tsp toasted sesame oil
  • 2 tsp minced garlic
  • 1 tbsp vegan hoisin sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp light soy sauce
  • 1 tbsp shaoxing wine
  • 2 tsp red fermented bean curd
  • 1 tbsp agave / maple syrup / coconut sugar
  • 1/4 cup water
  • 1/4 cup beetroot juice
  • pinch liquid smoke
  • neutral oil for frying

Serving

  • 4 servings white rice
  • cucumbers
  • asian greens of choice

Instructions

  • Clean the mushrooms by gently wiping them with a damp cloth (avoid rinsing under water as they absorb moisture easily).
  • In a large bowl or tupperware, whisk together the ingredients for the marinade.
  • Place the mushroom steaks in, cover with a lid and shake to get the marinade evenly coated on mushrooms.
  • Let the mushrooms marinade for at least 30 minutes - you can marinate them for longer for a deeper flavour or even overnight. Flip the tupperware halfway to ensure even coating.
  • Heat oil in a large pan over medium-high heat. Once hot, add the marinated mushroom onto pan. After a minute, place a heavy lid on the mushrooms to press them down to get a 'steak' like appearance.
  • Pan fry them for 4-5 minutes on each side until golden brown and slightly seared around the edges. While cooking, spoon some of the leftover marinade over the mushrooms to glaze them
  • Slice the mushrooms. Serve them alongside a bed of white rice, cucumbers and greens. Enjoy!