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
- 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 and white sections of the spring onions, sauté for a minute.
- 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 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.
- Add the oyster mushrooms and button mushrooms then continue to simmer for 30 more minutes or until the pork is very tender.
- 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.