Steamed Pork Hock with Dried Oysters and Fatt Choy

Ingredients

Instructions

1. 1

   Blanch the pork hock in boiling water for 10 minutes to remove impurities, then rinse thoroughly and pat dry. Set aside.

2. 2

   In a large pot or claypot, combine the blanched pork hock, soaked dried oysters, soaked shiitake mushrooms, ginger slices, and scallions.

3. 3

   In a bowl, mix together the mashed fermented red bean curd, light soy sauce, oyster sauce, sugar, Shaoxing wine, and reserved soaking water/chicken broth. Pour this sauce over the ingredients in the pot.

4. 4

   Bring the liquid to a boil, then reduce heat to low, cover, and braise for 60-75 minutes, or until the pork hock is very tender. Stir occasionally to prevent sticking.

5. 5

   Add the soaked fatt choy during the last 10 minutes of braising.

6. 6

   If desired, stir in the cornstarch slurry to thicken the sauce to your preferred consistency. Serve hot.