Braised pork belly with mushrooms and dried oysters ~ cny

Main Dish
4 servings
15 min
55 min
Very Easy


Number of serving: 4
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


  • Heat oil in wok and fry ginger and garlic till fragrant, add in the mushroom, stir-fry.
  • Put in the dried oysters and meat, fry for a short while.
  • Add in water, all the sauces, rock sugar and bring to a boil. Let it cook a little longer.
  • Reduce heat, then simmer for about 45 minutes or more, till the meat is tender and the mushrooms soft.
  • Check occasionally that there's enough water. Add salt to taste, thicken with the cornflour mixture.
  • Turn off heat and drizzle in the sesame oil and Shaoxing wine. Dish out onto serving plate.
  • In a pot of boiling water, add in some salt and oil, blanch the broccoli for 2 minutes, dish out and drain.
  • Arrange the blanced broccoli around the sides of the serving plate.
  • Serve hot with rice.


Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY, photo 1Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY, photo 2Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY, photo 3

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