Braised Pork Belly with Dried Squid and Shiitake Mushrooms 冬菇魷魚燜腩肉

A classic Cantonese comfort dish featuring tender braised pork belly, rehydrated dried squid, and earthy shiitake mushrooms, slow-cooked in a savory sauce until rich and flavorful.

Nutrition (per serving)

Ingredients

• 600g Pork belly, cut into 1.5-inch cubes
• 8 large pieces Dried Shiitake Mushrooms
• 1 medium piece Dried Squid
• 3 slices Ginger
• 3 cloves Garlic, smashed
• 2 stalks Green Onions, cut into 2-inch sections
• 2 tbsp Shaoxing Wine
• 3 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 15g Rock Sugar
• 500ml Water/Mushroom Soaking Liquid
• 2 tbsp Vegetable Oil

Steps

1. Soak Dried Shiitake Mushrooms in warm Water/Mushroom Soaking Liquid until soft. Squeeze out excess liquid, reserving the Mushroom Soaking Liquid. Remove stems and slice large Mushrooms. Soak Dried Squid in warm Water until soft, then clean, remove bone, and cut into 1-inch pieces.
2. Cut Pork Belly into 1.5-inch cubes. Bring a pot of Water to a boil. Add Pork Belly and Ginger slices. Blanch for 5 minutes to remove impurities. Drain and rinse thoroughly.
3. Heat Vegetable Oil in a large pot or claypot over medium heat. Add Ginger slices, Garlic cloves, and Green Onions (white parts only, save green parts for garnish). Sauté until fragrant. Add Pork Belly and sear until lightly browned on all sides.
4. Pour Shaoxing Wine over the Pork Belly, scraping the bottom of the pot. Add Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, and Rock Sugar. Stir well to coat the Pork Belly evenly.
5. Add the rehydrated Dried Shiitake Mushrooms and Dried Squid to the pot. Pour in the reserved Mushroom Soaking Liquid and additional Water (if needed) until the Pork Belly is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the Pork Belly is tender.
6. Uncover the pot and increase heat to medium-high. Simmer for another 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Garnish with the green parts of Green Onions before serving hot with rice.

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