Braised Pork Shoulder Roast with Dried Shiitake Mushrooms and Chestnuts冬菇栗子炆豬肩肉
A hearty and savory dish featuring tender pork shoulder roast braised until succulent, complemented by earthy dried shiitake mushrooms and sweet chestnuts. Perfect for a comforting family meal.
01Ingredients
- 800g Pork shoulder roast
- 80g Dried shiitake mushrooms
- 200g Fresh chestnuts
- 30g Ginger slices
- 4 cloves Garlic cloves
- 3 stalks Spring onions
- 60ml Light soy sauce
- 15ml Dark soy sauce
- 30ml Oyster sauce
- 30ml Shaoxing wine
- 15g Rock sugar
- 700ml Water or chicken broth
- 15g Cornstarch
- 30ml Water (for slurry)
- 30ml Cooking oil
Nutrition (per serving)892kcal
- Protein68.5g
- Carbs42.8g
- Fat48.2g
Fiber 4.6 gSodium 1847 mg
02Steps
- Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, trim stems, and set aside. Reserve mushroom water.
- Blanch fresh chestnuts in boiling water for 5 minutes, then peel.
- Preheat oven to 200°C (400°F). Season pork shoulder roast with salt and pepper. Roast for 30 minutes until browned. Remove from oven and let rest, then cut into thick slices.
- In a large pot or claypot, heat cooking oil over medium heat. Sauté ginger, garlic, and the white parts of spring onions until fragrant.
- Add the sliced pork, shiitake mushrooms, and chestnuts. Stir-fry for a few minutes.
- Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, and reserved mushroom water or chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 60-75 minutes, or until pork is fork-tender and flavors are well absorbed.
- Stir in cornstarch slurry to thicken the sauce to your desired consistency.
- Garnish with green parts of spring onions and serve hot with steamed jasmine rice.
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