Braised Pork Hock with Dried Shiitake Mushrooms and Oyster Sauce 冬菇蠔油炆豬手

Tender pork hock is braised to perfection with earthy dried shiitake mushrooms in a rich, savory oyster sauce gravy. A classic Cantonese comfort dish.

Nutrition (per serving)

Ingredients

• 800g pork hock
• 8 pieces dried shiitake mushrooms
• 3 slices ginger
• 2 cloves garlic
• 2tbsp cooking oil
• 2tbsp oyster sauce
• 1tbsp light soy sauce
• 1tsp dark soy sauce
• 1tsp sugar
• 250ml hot water or mushroom soaking liquid
• 1tbsp cornstarch
• 2tbsp water (for cornstarch mixture)
• 0 to taste salt

Steps

1. Blanch pork hock in boiling water for 5-7 minutes to remove impurities. Drain and rinse thoroughly.
2. Heat cooking oil in a large pot or claypot. Sauté ginger and garlic until fragrant.
3. Add blanched pork hock and sauté for a few minutes until lightly browned.
4. Stir in oyster sauce, light soy sauce, dark soy sauce, sugar, and hot water/mushroom soaking liquid. Add the soaked shiitake mushrooms.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until pork hock is tender. Stir occasionally.
6. Taste and adjust seasoning with salt if needed. If desired, stir in cornstarch mixture to thicken the sauce slightly. Serve hot.

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