Dan Dan-Style Pork
with roasted portobello mushrooms / broccoli
This spicy, savory pork has made it to many of our community members' favorites lists. It's very adaptable, so feel free to try a different type of ground meat if you prefer. The previous version was featured in 2017, but this time we're serving the pork over roasted portobello mushrooms.
- Garlic - 4 cloves, chopped
- Stock, any type - 1/2 cup
- Bragg's / coconut aminos - 1/4 cup
- Arrowroot powder - 1/2 tsp
- Honey - 2 tsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Tahini - 2 tsp (opt; sub Chinese sesame paste, black bean paste, or peanut butter)
- Hot sauce of choice - 2 tsp, more or less to taste
- Cashews - 1/2 cup, chopped
- Broccoli - 12 oz, florets
- Mushrooms, portobello - 4, stems removed
- Cilantro - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Pork, ground - 1 lb
- Oil, toasted sesame - 2 tsp
- Lemon juice - 1 tsp
- Garlic / Cashews / Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, stock, aminos, arrowroot powder, honey, vinegar, toasted sesame oil (portion for sauce), and tahini. Add hot sauce according to your spice preference (the amount listed will make a fairly spicy sauce, so reduce or increase the amount listed if you’d like). (Can be done up to 5 days ahead)
- Portobello mushrooms - Scrape out gills and remove stems. (Can be done up to 2 days ahead)
- Cilantro - Chop cilantro.
- Heat oven to 400F / 204C degrees.
- Toss broccoli with first portion of cooking oil and spread out on one half of a sheet pan. Brush portobello mushrooms with second portion of cooking oil and place them on the second half of the same sheet pan. (Note: Use two sheet pans if you need more room.) Season everything with some salt and pepper.
- Transfer broccoli and mushrooms to the oven and roast until both are tender, 20 to 25 minutes. Halfway through cooking, remove the pan from the oven and flip mushrooms (pat them dry with paper towels if they have released a lot of moisture) and give broccoli a stir.
- When mushrooms and broccoli are nearly finished cooking, heat a wok or skillet with third part of cooking oil over medium-high heat. Add pork to heated oil. Saute, breaking pork apart, until nearly cooked through, ~5 minutes.
- Give sauce a stir and pour over top of pork. Simmer until sauce thickens and pork is cooked.
- Toss broccoli with toasted sesame oil (portion for pork) and lemon juice.
- Divide mushrooms between serving plates and spoon pork over top. Finish with cilantro, cashews, and some hot sauce (not in ingredients list) if you’d like more heat. Enjoy broccoli on the side.
Super delicious and so easy! One to have on repeat.0 Helpful
This is very tasty and came together easily. I left out the spice from the sauce because my husband can't handle spice (sad I know) and added sriracha to my bowl. I used ground beef but I think it would be better with pork or turkey.0 Helpful
This is fast only after the mushrooms and tofu are chopped up. I was able to do it without a food processor. Next time I'm going to just rush chop then use my fingers to break it all up, seems to work well that way. I doubled the 6 serving sauce version for the 8 serving meal, if that makes sense. So there was extra sauce which we liked. One of my husband's top favorites, whether it's vegetarian or original.0 Helpful
Parents loved it, kids hated it.0 Helpful
So good! We added some diced red bell peppers because we had them on hand and doubled the sauce because we love sauce. I also added a little extra cornstarch to get it thicker. Definitely on our favorites list!0 Helpful
My family loves this meal! I've done it with both pork and beef and they both turned out tasty. We serve it over rice noodles!0 Helpful