Braised Pork Shoulder Roast with Dried Shiitake Mushrooms and Chestnuts

Ingredients

Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, trim stems, and set aside. Reserve mushroom water.

2. 2

   Blanch fresh chestnuts in boiling water for 5 minutes, then peel.

3. 3

   Preheat oven to 200°C (400°F). Season pork shoulder roast with salt and pepper. Roast for 30 minutes until browned. Remove from oven and let rest, then cut into thick slices.

4. 4

   In a large pot or claypot, heat cooking oil over medium heat. Sauté ginger, garlic, and the white parts of spring onions until fragrant.

5. 5

   Add the sliced pork, shiitake mushrooms, and chestnuts. Stir-fry for a few minutes.

6. 6

   Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, and reserved mushroom water or chicken broth. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for 60-75 minutes, or until pork is fork-tender and flavors are well absorbed.

8. 8

   Stir in cornstarch slurry to thicken the sauce to your desired consistency.

9. 9

   Garnish with green parts of spring onions and serve hot with steamed jasmine rice.