HOUSE OF ASIA
See the recipe
Juicy pork loin stuffed with Shiitake mushrooms
Looking for a tried-and-true Easter recipe? The secret to this dish is the right marinade of soy and oyster sauce. This ensures a juicy dish that's sure to delight your guests.
Ingredients
2 tsp House of Asia Garlic Pastes or 2-3 chopped cloves
2 cans Shiitake Mushrooms in House of Asia Marinade
½ teaspoon of previously roasted White Sesame House of Asia
1 spoon Gochujang Bulgogi BBQ Pork Marinades O'Food
1 kg of middle loin
2 onions, finely chopped
3 tablespoons of oil
2 tablespoons finely chopped chives
1 egg yolk
Marinade:
2 tablespoons House of Asia Oyster Sauce
2 tablespoons House of Asia Light Soy Sauce
Black pepper to taste
SOS:
150 ml House of Asia Teriyaki Sauce
100 ml of water
A method of preparing
1. Mix the marinade ingredients in a bowl, place the pork loin in it and refrigerate for at least an hour.
2. Rinse the mushrooms under water, cut into small cubes and fry in oil with onion and garlic paste. At the end, add the gochujang marinade, 1 tablespoon of chives, egg yolk, mix everything and transfer to a pastry bag.
3. Using a long, thin, sharp knife, pierce the pork loin lengthwise down the center and fill it with the mushroom filling, setting aside any excess. Then, sear the meat on all sides until golden brown, then bake in an oven preheated to 160°C for about 60 minutes.
4. Prepare the sauce: pour the Teriyaki sauce, water, and remaining stuffing into a pot and bring to a boil.
5. Remove the meat from the oven, cut into slices, pour the sauce over it and sprinkle with chives and sesame seeds.
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Mushrooms 
over 30 minutes 
Vegetables 
Fruits 
