INGREDIENTS
- 3 lbs boneless pork butt
- 1/2 tbsp dry minced onion
- 1 tsp soy sauce
- ¼ tsp black pepper
- 1 tsp seasoning sauce (Golden Mountain)
- 1 tsp dry basil leaves
- 1 tbsp sesame Oil
- 1/2 tbsp mushroom seasoning
- 2 cans (10.5 oz) cream of mushrooms
- 2 cans (4 oz) of sliced mushrooms
- 1 tbsp diced fresh garlic, divided
- 1 tsp garlic powder
- 3 sweet onion, cut
- 1/2 tbsp onion powder
- 3/4 cup unsalted vegetable stock
- 4 stems of scallion
- 4 stems cilantro (garnish)
- White jasmine rice
DIRECTIONS
- 1.Trim fat from pork. Wash in cold water and pat dry with paper towels. Cut pork into 2-inch chunks.
- 2.Place pork into a deep bowl, add fresh garlic, soy sauce, seasoning sauce, sesame oil. Mix pork with seasoning thoroughly.
- 3.Prepare additional seasoning mix with mushroom seasoning, garlic powder, onion powder, minced onion, black pepper, basil leaves. Add season mix to pork and stir thoroughly. Keep refrigerated for 4 hours or overnight.
- 4.Using a large frying pan over medium heat, add fresh garlic. When garlic is slightly golden, add pork and fry until they are brown on each side. Empty pork into a deep pot with cover.
- 5.Clean and cut scallions into 1” long pieces.
- 6.Peel onions and cut into ½ inch slices.
- 7.Add cans of cream of mushrooms, cans of mushrooms, onions, scallions and vegetable stock. Cook over low heat for 4 hours or until pork is tender. Serve with white jasmine rice, cilantro and chopped scallion as garnish. Add soy sauce for taste as needed.