This simple pork and black fungus mince recipe is one of the those pure home comfort foods. It is flavoured with traditional Chinese sauces that give it a salty and sweet taste that pairs perfectly with white jasmine rice. The recipe is super cheap and easy which is great for a weekday family dinner or prep meals.
This dish is easily the most popular “go to” meal at home. It is my ultimate comfort food and I would be happy to have it everyday of the week. Steph on the other hand would most likely disapprove.
If it was up to her, we would probably be having ‘mac n cheese’ a lot more often than we do. I have never understood the appeal of it. It is just cheese and pasta… And most of the time its waaaaaaaay too much cheese. I know most you who are reading this are seeing red and are now out for my blood. But you can see it from my perspective, too much of anything is never good.
To be fair to Steph and probably the majority of people around the world, I do concede that ‘too much cheese’ nearly sounds as stupid as ‘I have too much money.’ So all of you who are with team Steph, maybe we can be civil and agree to disagree? If not… then please be gentle, I bruise easily and have an unusual low threshold for pain.
This recipe was inspired by a Vietnamese home dish my mother made. One day I began making the dish and didn’t realise I had ran out of fish sauce. So, I substituted it with Chinese ingredients. It took a few attempts to get the ratios right but in the end it turned out great. Now, it is one of my favourite things to eat. I promise this one is easy and so delicious that you wont regret it.
My Tips for Success
- This dish is great on its own but I usually have it with fresh diced cucumber. You can pretty much pair it with any fresh veg you like.
- Black fungus comes in a variety of shapes and sizes. The best one is the shredded version which is easy to chop up. However, I have noticed that mainstream groceries only seem to sell the whole version which is a little more work but the results will be the same.
- This dish is pretty simple so I don’t actually have many tips to give. I guess my best tip for this dish, is give it a go!
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
We haven’t bothered with small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.
Serves 3 – 4
|Shop Price||Recipe |
|Black fungus / |
|1 packet (80 gm)||$2.10||10 gm||$0.21|
|Oyster sauce||1 bottle (300 ml)||$2.10||3 tbsp (45 ml)||$0.31|
|Soy sauce||1 bottle (500 ml)||$2.85||1 tbsp (15 ml)||$0.09|
|Cooking wine||1 bottle (640 ml)||$1.40||1 tbsp (15 ml)||$0.03|
|Brown onion||1 at $2.90/kg||$0.52||1/2||$0.26|
|Garlic||1 bulb at $25/kg||$1.50||2 cloves||$0.30|
|Pork mince||1 pack (500 gm)||$5.50||500 gm||$5.50|
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Simple Chinese Pork and Black Fungus Mince
- Medium Fry Pan
- 10 gm black fungus / wood ear mushroom, roughly chopped into small pieces
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1/2 tsp sugar
- black pepper
- 1/2 onion
- 2 garlic cloves, finely chopped
- 500 gm pork mince
- coriander (optional)
- Wash the black fungus / wood ear mushroom under warm tap water. Soak it in boiling water for at least 20 minutes, then drain and cut.
- Start cooking as much rice as you need in the rice cooker.
- In a bowl, combine the oyster sauce, soy sauce, cooking wine, sugar and pepper. Leave aside until needed.
- Prep all your other ingredients.
- In a large fry pan on medium high, add 1 tbsp of oil, onion and garlic. Fry for 30 seconds.
- Add the pork mince to the pan and fry until the meat is nearly done.
- Add the black fungus and the sauce to the pan. Combine and allow it to simmer on medium heat for 3 – 4 minutes.
- Check the seasoning of your mince and adjust according to your taste.
- Garnish with coriander and serve with rice.