Name: Braised Pork and Oyster Mushrooms
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 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

Description

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.

Ingredients

Scale

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

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Instructions

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.