Braised Pork Hock and Broccoli, fork tender pork hock cooked in sweet soy sauce served in crispy broccoli florets
- 1 whole pork leg, cut into 1.5 inch sections
- 6–8 pcs dried shiitake mushrooms
- 1 head large broccoli, cut into florets
- 4 tbsp oyster sauce
- 3 pcs bay leaves
- 1 head garlic, minced
- 2 tsp minced ginger
- 2 pcs shallots, minced
- 1 tbsp cornstarch
- freshly ground black pepper
- Rehydrate shiitake in 1 cup of hot water for at least 15 minutes. Once rehydrated reserve water and separate the shiitake.
- In a large pot add oil and sauté garlic, ginger and shallots.
- Add pork leg and brown evenly on all sides.
- Add bay leaves, oyster sauce, black pepper, rehydrated mushrooms, mushroom water and 2 cups of water. Bring it to a boil, put in simmering heat then cook for 1 – 1 1/2 hours or until meat is tender and fat is jelly like in consistency. During this process occasionally check liquid and add water if needed.
- Remove pork hock and set them aside.
- Dissolve cornstarch in 1/4 cup of water then add in the pot with liquid, continue to simmer this liquid until it is reduced. Season it with freshly ground black pepper and salt if needed. You can also adjust the taste by adding more oyster sauce if you prefer.
- On a separate pot, boil water with a pinch of salt then cook broccoli for 2 minutes. Drain in running cold water.
- Place broccoli in a plate, then top with the pork leg meat and its sauce.