Steamed Pork Hock with Dried Oysters and Fatt Choy 髮菜蠔豉燜豬手

A celebratory Cantonese dish symbolizing prosperity, featuring tender pork hock steamed until succulent with savory dried oysters and 'fatt choy' (black moss), creating a rich and umami-filled experience.

Nutrition (per serving)

Ingredients

• 1 large pork hock (about 800g-1kg), pre-boiled and cleaned
• 6 dried oysters, soaked until soft, reserved soaking water
• 10g fatt choy (black moss), soaked and rinsed
• 4 dried shiitake mushrooms, soaked until soft, stems removed, reserved soaking water
• 3 slices ginger
• 2 stalks scallions, cut into 5cm lengths
• 2 cubes fermented red bean curd (南乳), mashed
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch, mixed with 2 tbsp water (for slurry)
• 200ml reserved mushroom/oyster soaking water, or chicken broth

Steps

1. Blanch the pork hock in boiling water for 10 minutes to remove impurities, then rinse thoroughly and pat dry. Set aside.
2. In a large pot or claypot, combine the blanched pork hock, soaked dried oysters, soaked shiitake mushrooms, ginger slices, and scallions.
3. In a bowl, mix together the mashed fermented red bean curd, light soy sauce, oyster sauce, sugar, Shaoxing wine, and reserved soaking water/chicken broth. Pour this sauce over the ingredients in the pot.
4. Bring the liquid to a boil, then reduce heat to low, cover, and braise for 60-75 minutes, or until the pork hock is very tender. Stir occasionally to prevent sticking.
5. Add the soaked fatt choy during the last 10 minutes of braising.
6. If desired, stir in the cornstarch slurry to thicken the sauce to your preferred consistency. Serve hot.

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