Braised Pork Shoulder Roast with Dried Shiitake Mushrooms and Chestnuts 冬菇栗子炆豬肩肉

A hearty and savory dish featuring tender pork shoulder roast braised until succulent, complemented by earthy dried shiitake mushrooms and sweet chestnuts. Perfect for a comforting family meal.

Nutrition (per serving)

Ingredients

• 800g Pork shoulder roast
• 80g Dried shiitake mushrooms
• 200g Fresh chestnuts
• 30g Ginger slices
• 4 cloves Garlic cloves
• 3 stalks Spring onions
• 60ml Light soy sauce
• 15ml Dark soy sauce
• 30ml Oyster sauce
• 30ml Shaoxing wine
• 15g Rock sugar
• 700ml Water or chicken broth
• 15g Cornstarch
• 30ml Water (for slurry)
• 30ml Cooking oil

Steps

1. Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, trim stems, and set aside. Reserve mushroom water.
2. Blanch fresh chestnuts in boiling water for 5 minutes, then peel.
3. Preheat oven to 200°C (400°F). Season pork shoulder roast with salt and pepper. Roast for 30 minutes until browned. Remove from oven and let rest, then cut into thick slices.
4. In a large pot or claypot, heat cooking oil over medium heat. Sauté ginger, garlic, and the white parts of spring onions until fragrant.
5. Add the sliced pork, shiitake mushrooms, and chestnuts. Stir-fry for a few minutes.
6. Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, and reserved mushroom water or chicken broth. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 60-75 minutes, or until pork is fork-tender and flavors are well absorbed.
8. Stir in cornstarch slurry to thicken the sauce to your desired consistency.
9. Garnish with green parts of spring onions and serve hot with steamed jasmine rice.

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