Friday, October 12, 2012

Claypot Braised Shiitake Mushroom With Pork

I still have a packet of dried shitake mushrooms sitting in the fridge drawer -1 pkt left from last year CNY  :)  Wild Boar has a sudden craving for these thick and succulent mushrooms cooked in his favorite style -very much like 'Tau Yu Bak ' yet slightly different. Thus, I , being the glutton cooked half packet LOL!  His style is to simply braise the mushrooms with any cut of ' his cousin ' - I would prefer the belly part but he doesn't want the fat, so we bought the lean cut with a thin layer of fat :p .  

You can eat this dish with porridge or rice.  I can tell you that two bowls of rice would be the minimum for me, a person who wants to cut down her rice intake :p  Really,  the thick and succulent mushrooms with the flavorful gravy absorbed in.... is heavenly indeed ! 

The secret ingredients are just the garlic, dark soy sauce and white peppercorns and sea salt.  Be generous with the garlic. It is what makes this dish fragrant,  flavorful and delicious.  It is best to soak the dried shitake mushrooms overnight.  I normally soak them overnight with hot water and a tablespoon oil for better result.  I learned this from the shop lady :)  The mushroom will be smoother and has a springy texture !  It is up to you to belive it or not :)  For me , it works !

I always tax a small plate before serving to
make sure it is perfectly done  taste and texture
of the meat and mushrooms :)

love these dried shiitake mushrooms braised in lots of
garlic, white peppercorn and dark soy sauce...thick and 
succulent !  

Claypot Braised Shitake Mushrooms With Pork


250 gm Dried Shitake Mushrooms - washed, soaked overnight with hot water and a tbsp of oil - cut off stem

350 gm pork belly or any cut of your choice - cut into cubes of 1/2 in x 1/2in
10 cloves or more of garlic
1 tsp of white peppercorn
1.5 - 2  tbsp of dark soy sauce
500 ml hot water
sea salt to taste

Preparation :-

Heat up your claypot , saute the garlic with a tbsp of grapeseed oil till fragrant under medium heat. Add in the shitake mushrooms and stir fry for 6 mins . Add in the pork cubes and stir fry till it is seared properly. Add in hot water, white peppercorns and dark soy sacue. Simmer under medium heat for 1/2 hour, then turn down the heat to low and continue to simmer till the mushrooms and pork is soft and tender. Add sea salt to taste.   Serve with porridge or rice.

Have a great weekend !

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  1. Oooo...looks good but I prefer it the other round - pork (leg/belly) with shitake mushrooms. Hehehehehe!!!

  2. love this all the time! not only you got a nice blog layout now, i see your photos also better changed your camera, is it? thanks on the tips on soaking the mushroom!

  3. Oh my gosh! I just lurve chinese dried mushrooms!
    Drooooooling! XxXx


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