Let your slow cooker do the work with this deeply savoury Umami Pork with Mushrooms. Tender pork simmers gently with mushrooms, infused with the rich flavours of soy sauce, garlic, ginger, and a touch of butter for depth. A splash of Worcestershire sauce adds an extra layer of savouriness, bringing everything together in a glossy, flavour-packed sauce. It’s an effortless way to transform simple ingredients into something truly satisfying.
With minimal prep and hands-off cooking, this dish is perfect for busy days. The slow cooking process allows the flavours to develop beautifully, resulting in a rich and comforting meal that’s ready when you are.
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Calories in Umami Pork with Mushrooms
This recipe serves 4 and is 317 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Pork Shoulder (Trimmed and Sliced) – Slow cooking makes pork shoulder tender and full of flavour. Trimming excess fat keeps the dish balanced without being too greasy.
- Mushrooms – These soak up all the savoury goodness, adding depth and a meaty texture. Button or cremini mushrooms hold up well in slow cooking.
- Butter – A small amount adds richness and helps carry the umami flavours through the sauce.
- Soy Sauce (Light and Dark) – A combination of both gives depth, with light soy providing savoury saltiness and dark soy adding colour and a hint of caramel-like sweetness.
- Garlic and Ginger – Essential aromatics that bring warmth and bold, fragrant flavour to the dish. Freshly minced gives the best results.
- Honey – A touch of sweetness to round out the savoury notes and create balance.
- Rice Vinegar – Light acidity to cut through the richness and bring brightness to the dish.
- Worcestershire Sauce – Adds an extra layer of savoury depth with a hint of tanginess.
- Black Pepper – Enhances the flavours without overpowering, adding a gentle warmth.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
Feel free to experiment with these swaps to suit your taste or dietary preferences:
- Make it Gluten-Free – Use tamari instead of soy sauce and double-check that your Worcestershire sauce is gluten-free.
- Swap the Pork for Chicken Thighs – Boneless, skinless chicken thighs work well as a substitute, staying tender and absorbing the rich umami flavours. Avoid chicken breast, as it can dry out during slow cooking.
- Use a Mix of Mushrooms – While button or cremini mushrooms are great, adding shiitake, oyster, or portobello mushrooms brings even more depth and umami richness.
- Add Chilli for Heat – A pinch of red pepper flakes or a finely chopped red chilli can give the dish a bit of warmth without overpowering the other flavours.
- Try a Different Sweetener – Swap honey for maple syrup or brown sugar for a slightly different flavour profile. Swap honey for maple syrup or brown sugar for a slightly different flavour profile. You can also use a zero-calorie granulated sweetener, but it won’t yield the same result, as it lacks the richness and gloss that natural sugars bring to the sauce.
- Boost the Umami Even Further – A teaspoon of miso paste or a dash of fish sauce can intensify the savoury depth of the dish.
Thickening the Sauce
Since some slow cookers don’t get hot enough to activate cornstarch properly, it’s best to thicken the sauce separately. Follow these simple steps:
- Once the pork and mushrooms are cooked, carefully drain the sauce into a small saucepan, leaving the meat in the slow cooker.
- In a small bowl, mix 4 teaspoons of cornstarch with a little water to create a smooth slurry.
- Stir the slurry into the saucepan and bring to a high simmer, whisking continuously.
- Cook for a couple of minutes until the sauce thickens to your desired consistency.
- Pour the thickened sauce back over the pork and mushrooms, stirring gently to coat before serving.
Sides for Umami Pork with Mushrooms
This umami-rich dish pairs well with a variety of sides, whether you’re looking for something classic or a lower-carb option.
- Rice Options – Serve with plain jasmine rice to soak up the savoury sauce, or go for egg fried rice for extra flavour.
- Low-Carb Alternatives – Swap rice for cauliflower rice or make cauliflower egg fried rice for a lighter option that still delivers on taste.
- Vegetable Sides – Add some colour and crunch with a side of stir-fried vegetables, steamed or stir-fried broccoli, sautéed cabbage, or garlicky pak choi.
- Noodles - You can even toss the cooked pork and mushrooms with some egg noodles (or your favourite noodle variety) for a delicious and satisfying noodle dish.
More Pork Recipes
Looking for More Pork Recipes? Discover more mouthwatering pork dishes on Slimming Eats!
See more Pork Recipes →
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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FAQ for Slow Cooker Umami Pork with Mushrooms
Yes, boneless, skinless chicken thighs make a great substitute for pork in this recipe. Just be sure to adjust cooking times if needed, as chicken may cook a bit faster.
Yes, let it cool completely and freeze in an airtight container for up to 3 months. Reheat thoroughly after thawing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
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Recipe Card
Slow Cooker Umami Pork with Mushrooms
Let your slow cooker transform tender pork and mushrooms into a deeply savoury dish, infused with soy sauce, garlic, ginger, butter, and Worcestershire sauce for a rich, flavour-packed sauce.
Ingredients
- 750g (26.5 oz )pork shoulder, trimmed of visible fat and sliced into small pieces
- 220g (7.8oz) of mushrooms, halved
- 1 tablespoon of butter
- 2 tablespoons of light soy sauce
- 2 tablespoon of dark soy sauce
- 3 cloves of garlic, crushed
- 2 teaspoons of grated ginger root
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 teaspoons of Worcestershire sauce
- ½ teaspoon of black pepper
- 4 teaspoons of cornstarch (cornflour)
- 4 spring onions, chopped
Instructions
- Add all ingredients to the slow cooker, except for the cornstarch and spring onions.
- Cook on high for 4 hours or low for 8 hours.
- Once cooking is complete, drain the sauce from the pork and mushrooms using a sieve over a saucepan. Place the pork and mushrooms in a serving dish.
- Stir the cornstarch with a couple of tablespoons of water to make a slurry, then stir this into the sauce in the saucepan. Heat on medium-high, stirring regularly, until the sauce reaches your desired thickness.
- Pour the thickened sauce over the pork and mushrooms, then sprinkle with the chopped spring onions.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 317Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 176mgSodium 1169mgCarbohydrates 15gFiber 1gSugar 7gProtein 45g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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