Braised Pork Hock with Dried Shiitake Mushrooms and Chestnuts冬菇栗子炆豬手
A comforting and savory dish featuring tender pork hock slow-braised with earthy dried shiitake mushrooms and sweet chestnuts until incredibly flavorful and succulent. Perfect with steamed rice.
01Ingredients
- 1 (approx. 800g) pork hock, chopped into chunks
- 8 dried shiitake mushrooms, soaked and stems removed
- 200g fresh or canned chestnuts, peeled
- 3 slices ginger
- 2 star anise
- 1 cinnamon stick
- 2 tbsp cooking oil
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 500ml hot water or chicken broth
- Salt to taste
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry, optional)
Nutrition (per serving)728kcal
- Protein52.3g
- Carbs28.4g
- Fat41.2g
Fiber 3.8 gSodium 1247 mg
02Steps
- Blanch pork hock: Bring a pot of water to boil, add pork hock and boil for 5 minutes. Drain and rinse thoroughly with cold water to remove impurities. Set aside.
- In a large pot or claypot, heat cooking oil. Sauté ginger, star anise, and cinnamon stick until fragrant.
- Add blanched pork hock and stir-fry for 2-3 minutes until lightly browned.
- Pour in soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well to coat the pork hock.
- Add dried shiitake mushrooms, chestnuts, and hot water (or chicken broth) until pork hock is just submerged. Bring to a boil, then reduce heat to low, cover, and braise for 60-75 minutes, or until pork hock is tender.
- Check seasoning and adjust with salt if needed. If desired, add cornstarch slurry to thicken the sauce slightly. Serve hot with steamed rice.
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