I cooked this auspicious dish for the coming reunion dinner ..... 'Braised pork belly with mushrooms and dried oysters' known as 'Hoe See' in Cantonese and sounds like 'Good business'. This dish will certainly taste much better if prepared earlier and can be kept in the freezer too. At least that's one dish being taken care of.
The intense aroma of the mushrooms and dried oysters that wafted from the kitchen is mouth watering. These mushrooms are soft and juicy, infused with the sauce that has been 'brewed' for some time ..... Enjoy!
- 300 gm pork belly
- 15 dried shitake mushrooms - soaked overnight, and stemmed
- 8 dried oysters - washed
- 8 pips garlic - crushed
- Thumb size piece of ginger - crushed
- 2 Tbsp oyster sauce
- 1 Tbsp light soya sauce
- 3/4 tsp dark soya sauce
- 5 gm rock sugar or to taste
- 3 cups water
- 2 tsp sesame oil
- 1 Tbsp Shaoxing wine
- Salt to taste
- 2 tsp cornflour + 1 Tbsp water to thicken
- Broccoli or any other vegetables of your preference
- Heat oil in wok and fry ginger and garlic till fragrant, add in the mushroom, stir-fry.
- Put in the dried oysters and meat, fry for a short while.
- Add in water, all the sauces, rock sugar and bring to a boil. Let it cook a little longer.
- Reduce heat, then simmer for about 45 minutes or more, till the meat is tender and the mushrooms soft. Check occasionally that there's enough water.
- Add salt to taste, thicken with the cornflour mixture.
- Turn off heat and drizzle in the sesame oil and Shaoxing wine.
- Dish out onto serving plate.
- In a pot of boiling water, add in some salt and oil, blanch the broccoli for 2 minutes, dish out and drain.
- Arrange the blanced broccoli around the sides of the serving plate.
- Serve hot with rice.
Here's wishing each and everyone
A Very Happy Lunar New Year
May the Year of the Rabbit brings you much
Joy, Happiness, abundance Wealth, Good Health and pots of Good Luck!
See you next year!