Braised Pork Hock with Dried Oysters and Black Moss

Ingredients

Instructions

1. 1

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

2. 2

   In a large pot or claypot, heat cooking oil. Sauté ginger and garlic until fragrant.

3. 3

   Add blanched pork hock and stir-fry for a few minutes until lightly browned.

4. 4

   Mash fermented red bean curd with a fork, then add it to the pot along with rock sugar, oyster sauce, light soy sauce, dark soy sauce, sesame oil, dried oysters, and shiitake mushrooms. Stir well.

5. 5

   Pour in hot water or chicken broth, ensuring pork hock is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until pork hock is tender.

6. 6

   Add black moss to the pot and continue to simmer for another 5-10 minutes until black moss is tender and flavors are well combined. Adjust seasoning if needed.

7. 7

   Serve hot with steamed rice.