Braised Pork Hock with Dried Shiitake Mushrooms and Oyster Sauce冬菇蠔油炆豬手
Tender pork hock is braised to perfection with earthy dried shiitake mushrooms in a rich, savory oyster sauce gravy. A classic Cantonese comfort dish.
01Ingredients
- 800g pork hock
- 8 pieces dried shiitake mushrooms
- 3 slices ginger
- 2 cloves garlic
- 2tbsp cooking oil
- 2tbsp oyster sauce
- 1tbsp light soy sauce
- 1tsp dark soy sauce
- 1tsp sugar
- 250ml hot water or mushroom soaking liquid
- 1tbsp cornstarch
- 2tbsp water (for cornstarch mixture)
- 0 to taste salt
Nutrition (per serving)620kcal
- Protein52.5g
- Carbs8.2g
- Fat42.3g
Fiber 0.8 gSodium 1240 mg
02Steps
- Blanch pork hock in boiling water for 5-7 minutes to remove impurities. Drain and rinse thoroughly.
- Heat cooking oil in a large pot or claypot. Sauté ginger and garlic until fragrant.
- Add blanched pork hock and sauté for a few minutes until lightly browned.
- Stir in oyster sauce, light soy sauce, dark soy sauce, sugar, and hot water/mushroom soaking liquid. Add the soaked shiitake mushrooms.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until pork hock is tender. Stir occasionally.
- Taste and adjust seasoning with salt if needed. If desired, stir in cornstarch mixture to thicken the sauce slightly. Serve hot.
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