Braised Pork Hock with Chestnuts and Mushroom is a simple dish of pork leg cuts and/or pork trotters cooked with soy sauce, garlic, chestnuts and shiitake mushrooms together with aromatic Asian spices like star anise, cinnamon and ginger.
- 1 1/2 kg pork leg and trotters, cut into smaller portions
- 250 g chestnuts
- 6 pcs hard boiled eggs
- 1/4 cup Chinese cooking wine
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 3 tbsp brown sugar
- 4 pcs large dried red chillies
- 4 pcs star anise
- 2 pcs cinnamon sticks
- 2 pcs dried tangerine peel (Lau Chen Pi)
- 6 dried shiitake mushrooms
- 1 inch piece fresh ginger, sliced and lightly pounded
- 2 pcs whole garlic (mince one of them and leave the other one whole sliced in the middle crosswise)
- peanut oil
- In a heavy pot add oil then brown pork on all sides, remove from pot then set aside.
- Add oil if necessary, then add the minced garlic, sauté until light brown.
- Lower the heat and add the sugar into the pot, let it gently melt and caramelize then pour the Chinese cooking wine, let it boil.
- Put back the pork together with all the remaining ingredients apart from the chestnuts and hard-boiled eggs, add enough water nearly covering the pork bring to a boil then simmer while tightly covered for 1 1/2 hrs.
- Add the chestnuts then continue to simmer for 30 more minutes or until the pork is very tender.
- Gently drain the sauce to a large sauce pan then reduce to a thick consistency. Add the eggs into the large pot then pour back the sauce, mix to evenly distribute then serve in a large bowl.