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Braised Pork Belly with Mushrooms and Dried Oysters ~ CNY



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!

Ingredients
  • 300 gm pork belly
  • 15 dried shitake mushrooms  - soaked 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
Preparation
  1. Heat oil in wok and fry ginger and garlic till fragrant, add in the mushroom, stir-fry.
  2. Put in the dried oysters and meat, fry for a short while.
  3. Add in water, all the sauces, rock sugar and bring to a boil.  Let it cook a little longer.
  4. 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.
  5. Add salt to taste, thicken with the cornflour mixture.
  6. Turn off heat and drizzle in the sesame oil and Shaoxing wine.
  7. Dish out onto serving plate.
  8. In a pot of boiling water, add in some salt and oil, blanch the broccoli for 2 minutes, dish out and drain.
  9. Arrange the blanched broccoli around the sides of the serving plate.
  10. 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!

Comments

  1. i;ll be cooking something similiar to this too, with pork trotters.
    Gong Xi Fa Cai and wishing you and your family a very happy and prosperous Chinese New year!

    ReplyDelete
  2. Oh, this can be frozen.
    I tot of braising mushrooms tomorrow, with oysters too and maybe some scallops.

    Xin Nian Kuai Le to you

    ReplyDelete
  3. Gong Xi Fa Cai to you Cheah:D Your properous dish looks very delicious!

    ReplyDelete
  4. Cheah.... the PIggies n I wish you n family Gong XI FA CAI . I just finished cooking this dish. 3am now. Your dish looks great and the aroma you described is real for I smell the aroma frm my own kitchen haha can't sleep now so baking a carrot cake for Jo's bf parents .you won't believe it now 3.30am and waiting for the cake to be cooked !

    ReplyDelete
  5. Very festive! Happy Chinese New Year to you and your family!

    ReplyDelete
  6. Wishing you and your family Gong Xi Fa Cai!!

    ReplyDelete
  7. This dish looks delicious. A little bit like tau yiu bak, tastes better after a few days, i usually use dry prawns and dried cuttlefish for tau yiu bak too. I guess it gives similar taste and smell to dried oysters.

    ReplyDelete
  8. Oh... I like this but I will add the black moss fungus...

    Gong Xi Fa Cai!

    ReplyDelete
  9. Lena
    Yup, think every household will be having more or less the same auspicious dishes.

    Wendy
    Oh, I always make this earlier, more tasty if kept overnight. Cooking the vegetarian 'jai' today so tomorrow I can relax a bit.

    Jeannie
    Sama, sama good wishes to you and your family too.

    Elin
    Hey momsie, don't mind having you as my in-laws, too bad your gal is already taken. Hope Jo will have a very successful future, also your Boy and not forgetting your wild boar and of course the rajin momsie. After all the cooking, raise up your feet and RELAX!

    pigpigscorner
    Thank you.

    ICook4Fun
    Gong xi, Gong xi!

    dinewithleny
    Yup, more or less the same but I don't add dried cuttlefish .... 'don't want my fanily to face 'chow yau yu' when they turn up for work after CNY..... Ha, ha! Just kidding. You know the Cantonese have a lot of 'pantangs'. No offence.

    Penny
    Adding black moss fungus means more 'fatt' .... but nowadays I'm a bit sceptical about those products from you know where ......

    ReplyDelete
  10. my favourite dish. Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

    ReplyDelete
  11. Very nice looking dish! I love those mushrooms :D. I like pork belly too but I always cut off the fatty bits because they're too squishy and mushy haha. My mom keeps telling me that's the best part! I clearly don't agree lol.

    Wishing you and your family a very happy and prosperous Chinese New Year!

    ReplyDelete
  12. Looks delicious and definitely auspicious! Gong Xi Fa Cai!

    ReplyDelete
  13. Happy Rabbit Year to you! Gong Xi Fa Cai! :)

    ReplyDelete
  14. Chinese mushrooms, sure, how can we skip this for CNY? Had it already! :)
    Happy New Year!

    ReplyDelete
  15. Mmmm...delicious. I love the mushrooms all soaked up with sauce. Perfect for Chinese New Year! Hope you have a great time.

    ReplyDelete
  16. Cheah, no pork is served in the house this year cause hubby's Malay sis-in-law was here to celebrate the reunion dinner with us. I was actually planning to make sour vinegar trotter! *sigh*....
    Kristy

    ReplyDelete
  17. My daughter and i are looking for a recipe we recall her grandmother making on Chinese New Year. It consisted of some of the same ingredients as your Pork Belly with Mushrooms and Dried Oysters but also included dried bean curd (tao hu mui). Do you think we could just add the dried bean curd to this recipe?

    ReplyDelete
    Replies
    1. Is it dried bean curd sheet? I've no idea what's tao hu mui, but I suppose no harm in adding them in. It's worth trying and thanks for dropping by.

      Delete

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