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Traditional Braised Pork Knuckle with Dried Oysters, Hair Vegetable and Mushrooms

Name: Traditional Braised Pork Knuckle with Dried Oysters, Hair Vegetable and Mushrooms
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 6 servings
Cuisine: cantonese
Ingredients: Pork Knuckles; dried shiitake mushrooms; dried oyster; hair vegetable; Carrot; garlic chives; ginger; scallion; Garlic; shallot; Salt; soy sauce; dark soy sauce; oyster sauce; rock sugar; hou wu paste; seafood sauce; cooking wine; Cooking oil; water

groups6 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 60 minsscheduleTotal: 180 minsoutdoor_grillBraised

Allergens:warningSoywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleDried mushrooms need to be soaked in water in advance for 2 hours2h

Preparation

00:00:37

Soak 20 dried mushrooms in warm water in advance for 2 hours; soak and clean 120g dried oysters; soak 0.5 oz hair vegetable in warm water, clean out impurities, and mix with 1 tbsp cooking oil to remove fishy smell.

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Watch out

Hair vegetable must be washed thoroughly and rubbed with oil to remove impurities and fishy smell, otherwise it will be sandy and fishy.

Ingredients:dried shiitake mushrooms (20 piece)dried oyster (120 g)hair vegetable (0.5 oz)Cooking oil (1 tbsp)

Tools:bowl

Preparation

00:01:31

warningStay safe

Wash hands thoroughly after handling raw pork knuckle to avoid cross-contamination; raw meat carries bacteria that can contaminate other ingredients.

Cut 3.5 kg pork knuckle into bite-sized pieces; wash with warm water, and carefully scrape off burnt marks and stains on the skin with a knife, then drain thoroughly.

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Watch out

Use steady pressure when cutting and scraping the pork knuckle to prevent it from slipping and cutting your fingers.

Ingredients:Pork Knuckles (3.5 kg)

Tools:basincleaver

Active Cooking

00:03:13

Add cold water to a large pot, put in the pork knuckle and 20g smashed ginger, bring to a boil over high heat; skim the foam when boiling, continue to cook for 3 to 5 minutes until no foam remains, then drain and rinse.

local_fire_departmentHigh heat to boil, about 5 mins

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Watch out

Put pork in cold water so blood and impurities can come out slowly

hot water will shrink the meat surface and trap impurities inside

Ingredients:Pork Knucklesginger (20 g)

Tools:soup potladle

Preparation

00:05:28

Slice 120g carrot; slice remaining ginger; peel and smash 30g garlic; peel and smash 50g shallots; wash and cut garlic chives into sections.

Ingredients:Carrot (120 g)gingerGarlic (30 g)shallot (50 g)garlic chives (50 g)

Tools:cutting boardcleaver

Active Cooking

00:06:49

warningStay safe

Hot oil may splatter if the wok is too hot when adding oil; place oysters gently.

Heat wok until water droplets roll, turn off heat, add 1 tbsp cooking oil to coat, let smoke dissipate and cool down, arrange 120g dried oysters in the wok, turn on low heat and pan-fry until golden brown on both sides, then remove.

local_fire_departmentLow heat pan-fry, about 3-4 mins

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Watch out

Use low heat when pan-frying dried oysters in a hot wok with cool oil, otherwise they will easily burn and become bitter.

Ingredients:dried oyster (120 g)Cooking oil (1 tbsp)

Tools:frying panchopsticks

Active Cooking

00:08:17

Without washing the wok, turn on heat and add 1 tbsp cooking oil, sauté ginger, garlic, shallots, and white scallions until fragrant; add mushrooms and stir-fry; add blanched pork knuckle and stir well; add carrots; drizzle 2 tbsp cooking wine along the wok edge; add 2 tbsp hou wu paste, 1 tbsp seafood sauce, 1 tbsp oyster sauce, and 6 tbsp light soy sauce, stir-fry over medium-low heat until evenly coated.

local_fire_departmentMedium-low heat stir-fry, about 5-8 mins

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Watch out

Sauces contain sugar and will easily burn on high heat

maintain medium-low heat while stir-frying, otherwise it will taste bitter

Ingredients:Cooking oil (1 tbsp)gingerGarlicshallotgarlic chivesdried shiitake mushroomsPork KnucklesCarrotcooking wine (2 tbsp)hou wu paste (2 tbsp)seafood sauce (1 tbsp)oyster sauce (1 tbsp)soy sauce (6 tbsp)

Tools:silicone spatulafrying pan

Active Cooking

00:10:47

warningStay safe

Liquid is boiling and creates steam; be careful not to get burned by steam when opening the lid.

Add 500ml boiling water, mushroom soaking water, oyster soaking water, 1 piece rock sugar, and 0.5 tbsp dark soy sauce, ensuring water covers all ingredients; cover and braise over medium heat for 30 minutes after boiling.

local_fire_departmentBoil on high then medium heat braise 30 mins

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Watch out

Water must just cover the ingredients

too little water will leave the pork tough, too much will dilute the flavor

Ingredients:water (500 ml)rock sugar (1 piece)dark soy sauce (0.5 tbsp)

Tools:frying panlid

Active Cooking

00:11:03

After 30 minutes, open the lid, add 0.5 tsp salt to season, and stir well; add the previously pan-fried dried oysters into the wok, cover and braise for another 20 minutes.

local_fire_departmentMedium heat braise 20 mins

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Watch out

Do not add dried oysters too early, otherwise long braising will make them shrink, harden, and lose their rich flavor.

Ingredients:Salt (0.5 tsp)dried oyster

Tools:frying panlid

Active Cooking

00:11:38

warningStay safe

The wok is extremely hot when moving heavy hot food; use heat-resistant gloves or cloths when plating to prevent burns.

After 20 minutes, open the lid, add sectioned garlic chives; turn to high heat to reduce sauce, while spreading in the prepared hair vegetable, stir-fry evenly until sauce thickly coats all ingredients, then turn off heat and serve.

local_fire_departmentHigh heat reduce sauce, about 3-5 mins

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Watch out

Must stir occasionally when reducing sauce on high heat, otherwise hair vegetable and sauce will stick to the bottom and burn.

Ingredients:garlic chiveshair vegetable

Tools:silicone spatulafrying pan

groceryAll Ingredients

Pork Knuckles3.5 kg

dried shiitake mushrooms20 piece

dried oyster120 g

hair vegetable0.5 oz

Carrot120 g

garlic chives50 g

ginger20 g

scallion30 g

Garlic30 g

shallot50 g

Salt0.5 tsp

soy sauce6 tbsp

dark soy sauce0.5 tbsp

oyster sauce1 tbsp

rock sugar1 piece

hou wu paste2 tbsp

seafood sauce1 tbsp

cooking wine2 tbsp

Cooking oil3 tbsp

water500 ml

blenderAll Tools Needed

bowlbasincleaversoup potladlecutting boardfrying panchopstickssilicone spatulalid

skilletInstruction

groceryAll Ingredients

blenderAll Tools Needed

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