Ingredients:

• Pork belly slices (or kasim): 1 kilo
• All-purpose cream (or cooking cream): 250 ml
• Mushrooms: 1 cup (button, shiitake, or your choice)
• Garlic (chopped): 5 cloves
• Onion (chopped): 1 medium
• Butter: 2 tablespoons
• Soy sauce: 1 tablespoon
• Calamansi juice (or lemon juice): 2 tablespoons
• Water: 1 cup
• Pork broth cube: 1 piece
• Salt and pepper to taste
• Spring onions (for garnish)

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Step-by-Step Instructions:

Step 1: Preparing the Pork

1. Season the Pork:
   Begin by seasoning the pork belly slices with salt, pepper, and the calamansi juice (or lemon juice). Let it marinate for at least 10-15 minutes to allow the citrus to tenderize the meat and infuse flavor.
2. Brown the Pork:
   In a large pan, melt 1 tablespoon of butter over medium heat. Once the butter is melted, add the marinated pork slices. Cook for about 5-7 minutes on each side or until golden brown. Once browned, remove the pork from the pan and set aside.

Step 2: Sauté the Aromatics

1. Cook the Onion and Garlic:
   In the same pan, add another tablespoon of butter. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the chopped garlic and cook for an additional minute until fragrant.
2. Add the Mushrooms:
   Toss in the mushrooms and cook them with the onion and garlic for 3-5 minutes or until they soften and release their moisture.

Step 3: Creating the Sauce

1. Add the Liquids and Broth Cube:
   Pour in 1 cup of water and add the pork broth cube. Stir well to dissolve the cube and combine the flavors. Allow the mixture to simmer for 5 minutes to build depth in the broth.
2. Incorporate the Soy Sauce and Cream:
   Stir in the soy sauce and all-purpose cream. Mix until well combined and bring the sauce to a gentle simmer.

Step 4: Combine Pork and Sauce

1. Return the Pork to the Pan:
   Add the browned pork slices back into the pan, ensuring they are fully submerged in the creamy sauce.
2. Simmer to Tenderize:
   Cover the pan and let the pork simmer in the sauce for about 20-25 minutes, or until the pork becomes tender and absorbs the creamy flavors.

Step 5: Garnish and Serve

1. Final Adjustments:
   Taste the sauce and adjust the seasoning with more salt or pepper if necessary. If the sauce becomes too thick, add a bit more water or cream to reach your desired consistency.
2. Garnish and Serve:
   Once done, turn off the heat and garnish the dish with freshly chopped spring onions. Serve hot with steamed rice, mashed potatoes, or your preferred side dish.

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Cooking Tips:

• Pork Cuts: If you prefer a leaner cut, you can use pork shoulder (kasim) instead of pork belly, though the belly will give a richer and more flavorful result due to its fat content.
• Mushroom Varieties: Feel free to use a mix of mushrooms for added texture and flavor. Shiitake, oyster, or cremini mushrooms work well in this dish.
• Balancing the Cream: If the sauce feels too rich, you can lighten it up by adding more calamansi or lemon juice to cut through the creaminess with a bit of acidity.
• Low-Fat Option: For a lighter version of this dish, you can substitute the all-purpose cream with a low-fat cream or even evaporated milk.

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Storage:

• Refrigeration: Store any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: To reheat, simply warm the dish over low heat on the stovetop, adding a splash of water or cream to bring the sauce back to its original consistency.
• Freezing: This dish can be frozen for up to 2 months. Freeze in an airtight container, and thaw in the refrigerator overnight before reheating.

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Nutritional Facts (per serving, approx. based on 6 servings):

• Calories: 620 kcal
• Protein: 32g
• Carbohydrates: 7g
• Fat: 53g
• Fiber: 1g
• Sodium: 780mg
• Sugar: 3g

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FAQs:

1. Can I use a different type of cream?
   Yes, you can substitute all-purpose cream with heavy cream, half-and-half, or even coconut cream if you’re looking for a dairy-free option.
2. What can I substitute for pork broth cubes?
   If you don’t have pork broth cubes, you can use chicken broth or any other flavorful stock you have on hand.
3. Can I use a different meat instead of pork?
   This recipe works well with chicken thighs or beef, but cooking times may vary depending on the cut and type of meat.
4. How do I prevent the sauce from curdling?
   To prevent curdling, ensure the cream is at room temperature before adding it to the pan. Avoid boiling the sauce at high heat once the cream is added; a gentle simmer is ideal.

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Conclusion:

This creamy pork and mushroom dish is a comforting, indulgent meal that is easy to make yet bursting with flavor. The rich cream sauce, tender pork, and savory mushrooms create a harmonious combination that’s sure to impress your family and guests. With a little preparation, you can have a delicious, satisfying dish ready to serve, perfect for cozy dinners or special occasions. Pair it with your favorite side dishes, and enjoy this delectable treat!