Braised Pork Hock with Dried Oysters and Black Moss 髮菜蠔豉燜豬手

A traditional Cantonese festive dish, featuring tender pork hock braised to perfection with aromatic dried oysters and auspicious black moss, symbolizing prosperity.

Nutrition (per serving)

Ingredients

• 1 kg pork hock (front trotters), cut into pieces
• 50g dried oysters, soaked until soft
• 10g black moss (fatt choy), soaked until soft
• 6 dried shiitake mushrooms, soaked until soft
• 5 slices ginger
• 2 cloves garlic, smashed
• 2 tbsp fermented red bean curd (fu ru)
• 1 tbsp rock sugar
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 300ml hot water or chicken broth
• 1 tbsp cooking oil

Steps

1. Blanch pork hock in boiling water for 5 minutes to remove impurities. Drain and rinse well.
2. In a large pot or claypot, heat cooking oil. Sauté ginger and garlic until fragrant.
3. Add blanched pork hock and stir-fry for a few minutes until lightly browned.
4. Mash fermented red bean curd with a fork, then add it to the pot along with rock sugar, oyster sauce, light soy sauce, dark soy sauce, sesame oil, dried oysters, and shiitake mushrooms. Stir well.
5. Pour in hot water or chicken broth, ensuring pork hock is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until pork hock is tender.
6. Add black moss to the pot and continue to simmer for another 5-10 minutes until black moss is tender and flavors are well combined. Adjust seasoning if needed.
7. Serve hot with steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce