Braised Pork Hock with Dried Shiitake Mushrooms and Chestnuts 冬菇栗子炆豬手

A comforting and savory dish featuring tender pork hock slow-braised with earthy dried shiitake mushrooms and sweet chestnuts until incredibly flavorful and succulent. Perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 1 (approx. 800g) pork hock, chopped into chunks
• 8 dried shiitake mushrooms, soaked and stems removed
• 200g fresh or canned chestnuts, peeled
• 3 slices ginger
• 2 star anise
• 1 cinnamon stick
• 2 tbsp cooking oil
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 500ml hot water or chicken broth
• Salt to taste
• 1 tbsp cornstarch mixed with 2 tbsp water (for slurry, optional)

Steps

1. Blanch pork hock: Bring a pot of water to boil, add pork hock and boil for 5 minutes. Drain and rinse thoroughly with cold water to remove impurities. Set aside.
2. In a large pot or claypot, heat cooking oil. Sauté ginger, star anise, and cinnamon stick until fragrant.
3. Add blanched pork hock and stir-fry for 2-3 minutes until lightly browned.
4. Pour in soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well to coat the pork hock.
5. Add dried shiitake mushrooms, chestnuts, and hot water (or chicken broth) until pork hock is just submerged. Bring to a boil, then reduce heat to low, cover, and braise for 60-75 minutes, or until pork hock is tender.
6. Check seasoning and adjust with salt if needed. If desired, add cornstarch slurry to thicken the sauce slightly. Serve hot with steamed rice.

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