Braised Pork and Oyster Mushrooms

Last week I had seen some good fresh oyster mushrooms at the Asian grocery, I was so excited since I haven’t cooked with this for quite a long time, the last time I remember was way back in Malaysia which was more than 14 years ago. I was regularly using this when I make my spring rolls, such a good ingredient in combination with minced prawns and pork. This type of mushroom comes in very rarely, probably a seasonal produce here in New Zealand, so I replaced oyster mushrooms with shiitake for my spring rolls and since then I totally forgot about this until this moment. I brought a good amount, some to use for that spring roll but the rest will be on something I haven’t planned at all, this Braised Pork and Oyster Mushrooms.

Braised Pork and Oyster Mushrooms is a Chinese inspired dish of pork hock and trotters slowly braised in soy sauce with Chinese sausage, oyster mushrooms, button mushrooms and wood ear fungus. Once cooked the sauce becomes savoury, sweet and thick which goes well with freshly cooked rice, meat becomes fork tender, the fat melts in your mouth, and the collagen from those leg bones melt and get mixed up with all that delicious sauce. leaving you a thick lip on every bite.

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Braised Pork and Oyster Mushrooms

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 6-8 1x
  • Category: Main Dish
  • Cuisine: Chinese


Braised Pork and Oyster Mushrooms is a Chinese dish of pork hock and trotters slowly braised in soy sauce with Chinese sausage, oyster mushrooms, button mushrooms and wood ear fungus.



  • 1 1/2 kg pork leg and trotters, cut into smaller portions
  • 250 g oyster mushrooms
  • 2 pcs Chinese sausage, sliced
  • 8 pcs button mushrooms
  • 1/2 cup rehydrated wood ear fungus
  • 1/4 cup Chinese cooking wine
  • 1/4 cup soy sauce
  • 1/4 cup dark soy sauce
  • 3 tbsp brown sugar
  • 4 pcs star anise
  • 2 pcs cinnamon sticks
  • 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)
  • 3 stalks spring onions, sliced, green and white parts separated
  • peanut oil
  • water


  1. In a heavy pot add oil then brown pork on all sides, remove from pot then set aside.
  2. Add oil if necessary, then add the minced garlic and white sections of the spring onions, sauté for a minute.
  3. 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.
  4. Put back the pork together with all the remaining ingredients apart from the oyster mushrooms and button mushrooms, add enough water nearly covering the pork bring to a boil then simmer while tightly covered for 1 1/2 hrs.
  5. Add the oyster mushrooms and button mushrooms then continue to simmer for 30 more minutes or until the pork is very tender.
  6. Gently drain the sauce to a large saucepan then reduce to a thick consistency. Pour back the sauce, mix to evenly distribute then serve in a large bowl garnished with green section of spring onions.


3 Responses

  1. Pork trotters are one of my favourites! I just had some pork ears :-)) Your braised pork trotters look beyond delicious!

  2. What a bowl of flavor. I font have anywhere to buy the trotters… so sad. Although now that I say that, the Asian grocery might carry them. I will have to check next time I am there.

  3. suituapui says:

    Yummy!!! I’d love this, that’s for sure.

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