Ingredient and Portion
Braised Pig Trotters with Dried Oysters , Mushrooms and Black Moss
Submit Recipe
1 large pig trotters (cut into pieces)
10 large dried oysters (soaked in warm water)
1 packet of Black Moss (Fatt Choy)
10 pieces of thick dry Shiitake Mushrooms (soaked in warm water and cut into halves)
Minced garlic
Superior Dark Soy Sauce
Premium Oyster Sauce
Pure White Sesame Oil
Coarse sugar
Pork Ribs Stock or plain water
10 large dried oysters (soaked in warm water)
1 packet of Black Moss (Fatt Choy)
10 pieces of thick dry Shiitake Mushrooms (soaked in warm water and cut into halves)
Minced garlic
Superior Dark Soy Sauce
Premium Oyster Sauce
Pure White Sesame Oil
Coarse sugar
Pork Ribs Stock or plain water
Seasoning
Soak the whole packet of black moss (fatt choy) overnight or at least six to seven hours.
Make sure the black moss are well rinsed to get rid of sand before cooking.
Soaked the dried oysters and shiitake mushrooms separately in warm water for an hour.
Rinse the oysters to remove sand and grit.
Drain the mushrooms and sliced them into medium sizes.
Cut the pig trotters into pieces. Rinsed, scalded and scrubbed.
Make sure the black moss are well rinsed to get rid of sand before cooking.
Soaked the dried oysters and shiitake mushrooms separately in warm water for an hour.
Rinse the oysters to remove sand and grit.
Drain the mushrooms and sliced them into medium sizes.
Cut the pig trotters into pieces. Rinsed, scalded and scrubbed.
Method
Heat wok add two tablespoon of minced garlic
Add in the oysters, mushrooms and cut pieces of the pig trotters and quick fry until fragrant.
Add 3 tablespoons of premium oyster sauce and two tablespoons of superior dark soy
sauce, one teaspoon of pure sesame oil and one tablespoon of coarse sugar and mix thoroughly with all the ingredients.
Pour two to three bowls of pork ribs stock (home prepared) or plain water.
Leave to stew until soften.
When the pork is quite tender and soft, add in the black moss (fatt choy).
The black moss will soak up the gravy so add more water and adjust the seasonings accordingly.
Add in the oysters, mushrooms and cut pieces of the pig trotters and quick fry until fragrant.
Add 3 tablespoons of premium oyster sauce and two tablespoons of superior dark soy
sauce, one teaspoon of pure sesame oil and one tablespoon of coarse sugar and mix thoroughly with all the ingredients.
Pour two to three bowls of pork ribs stock (home prepared) or plain water.
Leave to stew until soften.
When the pork is quite tender and soft, add in the black moss (fatt choy).
The black moss will soak up the gravy so add more water and adjust the seasonings accordingly.
Tips
I normally prepare this dish one or two days before Chinese New Year and store it in the refrigerator overnight.
Before serving, ensure that the pig trotters are soft enough that it can be taken apart with the fork or chopsticks.
You can merely add more pork rib stock or plain water if necessary to keep the dish moist.
Serve hot with plain rice.
Before serving, ensure that the pig trotters are soft enough that it can be taken apart with the fork or chopsticks.
You can merely add more pork rib stock or plain water if necessary to keep the dish moist.
Serve hot with plain rice.
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