This absolutely simple dish was amazingly delicious. I have a bush of Sage in my garden. Every year, it grew bigger and bigger, and there are a lot of leaves now. Tempura is a great way to enjoy Sage Leaves, but I wanted to try something new. Then I cooked this dish, seasoned with Salt & Black Pepper only. If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano) which is also very nice.
2 to 3 Servings
150g thinly sliced Pork Belly *cut into chunky bite-size pieces
150g Oyster Mushrooms *cleaned, cut in half if large
1 tablespoon Olive Oil
Some fresh Sage leaves *I added 12 leaves
*Note: If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano)
1 tablespoon Sake (Rice Wine) OR White Wine *optional
Salt & Black Pepper
- Heat Olive Oil in a frying pan over high heat and cook Pork until nicely browned. Transfer to a plate.
- Lower the heat to medium, add Oyster Mushroom to the pan and stir, then add Sake (OR White Wine), so that the steam helps to cook Mushrooms. Return the Pork, add Sage Leaves, season with Salt & Black Pepper, and stir to combine.