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Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms
It’s absolutely full of salty, sweet, and umami flavors — a real flavor bomb! The light color comes from not using dark soy sauce; if we did, it would take on the signature look of our famous dish. A delicious Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms recipe.
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms
| Ingredient | Amount |
|---|---|
| pork shoulder (marbled) | 500–750g |
| dried shiitake mushrooms (4–5 pieces) | soaked and cut into thick slices |
| dried oysters (6–8 pieces) | soaked and halved |
| rock sugar | to taste |
| light soy sauce (2–3 tbsp) | |
| salt | to taste |
| pork fat (skinless) | 50g |
- pork shoulder (marbled)500–750g
- dried shiitake mushrooms (4–5 pieces)soaked and cut into thick slices
- dried oysters (6–8 pieces)soaked and halved
- rock sugarto taste
- light soy sauce (2–3 tbsp)
- saltto taste
- pork fat (skinless)50g
Cooking StepsHow to cook Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms step by step
-
Step 1Prep: 1) For the pork, choose pork cheek, marbled pork shoulder, or small pork shank (avoid pork neck or the tough end of shoulder). Lightly salt both sides and marinate for 1 hour, then drain off the blood water. 2) Cut the skinless pork fat into thick chunks. 3) Soak the dried shiitake mushrooms and dried oysters until rehydrated, then slice the mushrooms into thick pieces and halve the oysters. Mix with crushed rock sugar and light soy sauce (do this right before adding to the rice cooker).
-
Step 2After draining, the pork surface should be fairly dry. Shake off any remaining blood water (if any) — do not rinse. Place the whole piece of pork at the bottom of the rice cooker. Layer the pork fat chunks and the mushroom-oyster mixture on top. Close the lid and press the cook button. Once the rice cooker indicates it’s done, let it sit for another 10–20 minutes. Before serving, cut the pork into bite-sized pieces and toss with the cooking juices. The juices are incredible over rice!
Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms
It’s absolutely full of salty, sweet, and umami flavors — a real flavor bomb! The light color comes from not using dark soy sauce; if we did, it would take on the signature look of our famous dish. A delicious Rice Cooker Pork with Dried Oysters and Shiitake Mushrooms recipe.
Ingredients
- 500–750g pork shoulder (marbled)
- soaked and cut into thick slices dried shiitake mushrooms (4–5 pieces)
- soaked and halved dried oysters (6–8 pieces)
- to taste rock sugar
- light soy sauce (2–3 tbsp)
- to taste salt
- 50g pork fat (skinless)
Instructions
-
Prep: 1) For the pork, choose pork cheek, marbled pork shoulder, or small pork shank (avoid pork neck or the tough end of shoulder). Lightly salt both sides and marinate for 1 hour, then drain off the blood water. 2) Cut the skinless pork fat into thick chunks. 3) Soak the dried shiitake mushrooms and dried oysters until rehydrated, then slice the mushrooms into thick pieces and halve the oysters. Mix with crushed rock sugar and light soy sauce (do this right before adding to the rice cooker).
-
After draining, the pork surface should be fairly dry. Shake off any remaining blood water (if any) — do not rinse. Place the whole piece of pork at the bottom of the rice cooker. Layer the pork fat chunks and the mushroom-oyster mixture on top. Close the lid and press the cook button. Once the rice cooker indicates it’s done, let it sit for another 10–20 minutes. Before serving, cut the pork into bite-sized pieces and toss with the cooking juices. The juices are incredible over rice!
