Braised Pork Hock with Dried Shiitake Mushrooms and Oyster Sauce

Ingredients

Instructions

1. 1

   Blanch pork hock in boiling water for 5-7 minutes to remove impurities. Drain and rinse thoroughly.

2. 2

   Heat cooking oil in a large pot or claypot. Sauté ginger and garlic until fragrant.

3. 3

   Add blanched pork hock and sauté for a few minutes until lightly browned.

4. 4

   Stir in oyster sauce, light soy sauce, dark soy sauce, sugar, and hot water/mushroom soaking liquid. Add the soaked shiitake mushrooms.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until pork hock is tender. Stir occasionally.

6. 6

   Taste and adjust seasoning with salt if needed. If desired, stir in cornstarch mixture to thicken the sauce slightly. Serve hot.