Braised Pork Hock with Dried Oysters and Black Moss髮菜蠔豉燜豬手
A traditional Cantonese festive dish, featuring tender pork hock braised to perfection with aromatic dried oysters and auspicious black moss, symbolizing prosperity.
01Ingredients
- 1 kg pork hock (front trotters), cut into pieces
- 50g dried oysters, soaked until soft
- 10g black moss (fatt choy), soaked until soft
- 6 dried shiitake mushrooms, soaked until soft
- 5 slices ginger
- 2 cloves garlic, smashed
- 2 tbsp fermented red bean curd (fu ru)
- 1 tbsp rock sugar
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 300ml hot water or chicken broth
- 1 tbsp cooking oil
Nutrition (per serving)648kcal
- Protein52.4g
- Carbs12.8g
- Fat42.6g
Fiber 0.8 gSodium 1547 mg
02Steps
- Blanch pork hock in boiling water for 5 minutes to remove impurities. Drain and rinse well.
- In a large pot or claypot, heat cooking oil. Sauté ginger and garlic until fragrant.
- Add blanched pork hock and stir-fry for a few minutes until lightly browned.
- Mash fermented red bean curd with a fork, then add it to the pot along with rock sugar, oyster sauce, light soy sauce, dark soy sauce, sesame oil, dried oysters, and shiitake mushrooms. Stir well.
- Pour in hot water or chicken broth, ensuring pork hock is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until pork hock is tender.
- Add black moss to the pot and continue to simmer for another 5-10 minutes until black moss is tender and flavors are well combined. Adjust seasoning if needed.
- Serve hot with steamed rice.
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