🍄🐖 Braised Pork Knuckle with Mushrooms - Super Smooth and Flavorful Hong Kong-Style Classic Banquet Dish Recipe

Editor's Preface

Braised pork knuckle with shiitake mushrooms is fragrant, sticky, and flavorful, perfect for festive occasions, a festive addition to the family reunion, or simply a satisfying treat! A perfectly cooked pork knuckle is guaranteed to be smooth and not greasy, while the rich, meaty mushrooms absorb the sauce, leaving you with a truly delicious bite. This time, we're sharing a superbly refined chef-grade version, adding our own homemade tips and tricks to help you make the most delicious Hong Kong-style braised pork knuckle with shiitake mushrooms, step by step!

🛒 Ingredients preparation

• 1 pig's trotter (about 800g, cut into pieces, it is recommended to ask the butcher to chop it)

• 10-12 dried mushrooms (dried mushrooms are best, soaked until softened)

• 6 slices of ginger

• 3 cloves of garlic

• 2 green onions

• 100g peanuts (optional)

• 1-1.5 tablespoons of rock sugar

• 1-2 tablespoons of Chu Hou sauce

• 2 tablespoons oyster sauce

• 1.5 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 2 tablespoons cooking wine or Shaoxing wine

• About 600ml chicken broth or mushroom soup

• A pinch of white pepper

• salt to taste

🍲 Detailed cooking process

1️⃣ Processing of mushrooms, peanuts and pig’s trotters

• Soak dried shiitake mushrooms in warm water for 2-3 hours, clean them, cut off the stems, and save the soaking water.

• Meanwhile, soak the peanuts in clean water for 30 minutes (if used, the meat will taste better).

• Wash the pig's trotter (burn off any hair), place in boiling water, and simmer for 10 minutes with the ginger slices and a small amount of cooking wine to remove any fishy smell and excess fat. Remove from the water and rinse thoroughly.

2️⃣ Sauté ingredients until fragrant

• Heat a large pot, add about 2 tablespoons of oil, add ginger slices, garlic, and scallions and sauté until fragrant.

• Add the pig's trotters and fry them until they are slightly charred on both sides, making the aroma more intense.

• Add Chu Hou sauce, oyster sauce and rock sugar and stir-fry to allow the meat to absorb the preliminary seasoning.

3️⃣ Add mushrooms and peanuts to taste

• Then add mushrooms and peanuts and continue to stir-fry until fragrant, then pour in light soy sauce, dark soy sauce and Shaoxing wine and mix well.

• Pour in chicken broth or mushroom water (enough to cover the ingredients), bring to a boil and then reduce heat.

4️⃣ Slow-cook

• Simmer slowly over low heat for about 1.5 to 2 hours. Add water during this period to prevent the pot from drying out.

• Stir gently during the stew so that the beef tendon skin becomes sticky most easily.

• After tasting, you can adjust the taste by adding salt and pepper.

5️⃣ Collect the sauce and serve

• Stew the meat, mushrooms, and peanuts until they are simmered and the sauce is reduced to thick and sticky. Serve immediately with chopped green onions.

💡 Editor's Tips

• Drain the pork knuckle by cutting it into pieces in advance so that it absorbs the flavors easily when stewed, without any fishy smell and is easy to eat.

• Soak the mushrooms whole until softened. Braising them longer will allow them to absorb more juice.

• Rock sugar is the soul. If you don’t have rock sugar, you can use sliced ​​sugar, which has a smoother taste.

• You don’t have to drop the peanuts, but adding them makes it more Hong Kong style and more fragrant.

• Make sure the Luozhuhou sauce and oyster sauce are flavorful enough, otherwise they won’t be strong enough.

• It will be more flavorful if left overnight, and even softer and smoother when heated up the next day!

😋 Eating experience

The pork knuckle is always tender and tender, and the mushrooms are soaked in rich gravy, making every bite sticky and smooth. It goes perfectly with rice. Both adults and children can't resist grabbing it all, and making more than enough to leave overnight for an even better taste. This old-school, golden dish is a must-try for Chinese New Year celebrations, potlucks, and even work rewards! 🍄🐖🥢

Tonight I made a pot of braised pork knuckle with mushrooms, and my family gathered around the table happily and warmed their stomachs!