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Braised pork belly with mushrooms and dried oysters ~ cny


  • Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY
  • Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY, Photo 2
  • Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY, Photo 3
Recipe type:
Main Dish
Number of serving:
4 servings
Preparation:
15 min
Cook time:
55 min
Ready in:
1 h, 10 m
Difficulty:
Very Easy

Ingredients

- 300 g pork belly
- 15 dried shitake mushrooms - soaked overnight, and stemmed
- 8 dried oysters - washed
- 8 pips garlic - crushed
- Thumb size piece of ginger - crushed
- 2 tablespoons oyster sauce
- 1 tablespoons light soya sauce
- 3/4 teaspoons dark soya sauce
- 5 g rock sugar or to taste
- 3 cups water
- 2 teaspoons sesame oil
- 1 tablespoons Shaoxing wine
- Salt to taste
- 2 teaspoons cornflour + 1 tablespoons water to thicken
- Broccoli or any other vegetables of your preference

Preparation

Step 1

Heat oil in wok and fry ginger and garlic till fragrant, add in the mushroom, stir-fry.

Step 2

Put in the dried oysters and meat, fry for a short while.

Step 3

Add in water, all the sauces, rock sugar and bring to a boil. Let it cook a little longer.

Step 4

Reduce heat, then simmer for about 45 minutes or more, till the meat is tender and the mushrooms soft.

Step 5

Check occasionally that there's enough water. Add salt to taste, thicken with the cornflour mixture.

Step 6

Turn off heat and drizzle in the sesame oil and Shaoxing wine. Dish out onto serving plate.

Step 7

In a pot of boiling water, add in some salt and oil, blanch the broccoli for 2 minutes, dish out and drain.

Step 8

Arrange the blanced broccoli around the sides of the serving plate.

Step 9

Serve hot with rice.

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