Chinese Recipes | Cooking Tips | Good Eats

So I DID IT. And prior to that, I got the butcher to do some work for me. What did management books tell you? To always delegate right? That’s what I did. I got help from the butcher.

I bought pork picnic without the bone, asked the butcher to remove the skin, and cut them into smaller pieces. In this way it was easier for me to manage when I got home.

I am a pork person. I grew up eating a lot of pork. It’s a white meat ya, so it’s still considered healthy.

For this pork and mushroom spaghetti dish, I took one of the small chucks of pork cut by the butcher, and cut it into even smaller pieces. I did this when I got back from the supermarket, because I already knew I wanted to make this dish during the week.

I don’t have the exact ingredient measurement for this recipe as this really depends on how much you like pork and shitake mushroom and then you cook accordingly.

Ingredients:

- pork picnic, cut into small, thin slices
- shitake mushroom, cut into thin slices
- garlic, minced
- spaghetti

Marinate for the pork:

- light soy sauce
- white pepper
- cornflour

Method:

1. Mix pork with marinate for about 15 mins. The marinate should be just enough to coat the pork. If you bought dried shitake mushrooms, soak them in warm water for 15 mins then drain. I bought mine dried and pre-cut, so I only needed to soak them and drain.

2. Cook spaghetti according to packet instructions. You will want to undercook them for a minute or so, as you are going to toss the spaghetti with the pork and mushrooms later, so there is additional cooking there.

3. Heat 2 tbsp oil in a wok. When oil is hot enough, add garlic, pork and shitake mushrooms, and stir fry until fragrant. Do a taste test and add more soy sauce if not salty enough.

4. Add spaghetti into wok and toss well to mix.

To serve:

You can choose to serve the pork in its original pieces or cut them into strips. Same for the mushrooms.

Cooking Tips:

1. If you are cooking this dish in advance, and serving it a few hours later, you should add some pasta water to it in step 4, so that the spaghetti is not too dry.

2. Also, try not to microwave the dish when you are reheating it. It’s better to steam it. This is because the microwave will reduce the moisture and make your spaghetti dry and chewy.

So I did it - I cooked an Italian noodle Chinese style.