Braised Pork Tendon with Shiitake Mushrooms
The rich aroma of shiitake mushrooms perfectly blends with the tender and chewy pork tendon. Glazed in a savory sauce, this classic dish is a nutritious delight for festive banquets.
Ingredients
15 items- Water-soaked pork tendon 300 g
- Dried shiitake mushrooms 10
- Ginger 3 slices
- Spring onions 2
- Garlic 3 cloves
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- White pepper a pinch
- Cornstarch 1 tablespoon
- Sesame oil 1 teaspoon
- Broth or water 200 ml
Nutrition
Steps （6 steps）
Rinse the pork tendon and cut into 3 cm pieces. Blanch in cold water with ginger and wine; bring to a boil over high heat then simmer over medium heat for 2 minutes to remove odor. Drain and set aside.
Heat 2 tablespoons oil in a wok over medium heat. Add ginger, garlic and spring onion; stir-fry about 30 seconds until fragrant.
Add the rehydrated mushrooms (stems removed, halved). Increase to medium-high heat and stir-fry for 1 minute until lightly browned and aromatic.
Add the pork tendon, pour in 200 ml broth or water. Add light and dark soy sauces, oyster sauce, wine, sugar, salt, and white pepper. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 15 minutes until the tendon is tender and flavorful.
Turn to high heat. Pour in the cornstarch slurry, stir quickly for about 30 seconds until the sauce thickens and coats the ingredients. Drizzle with sesame oil and toss well.
Transfer to a serving plate, garnish with chopped spring onions, and serve.
Tips
The mushroom soaking water can be strained and used instead of some broth for extra flavor. Blanching the tendon with ginger and wine removes any gamey odor. Stir quickly over high heat when thickening to keep the tendon's chewy texture.
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