Braised Pork Knuckles with Mushrooms (香菇炖猪蹄)
This recipe for 香菇炖猪蹄 (Braised Pork Knuckles with Mushrooms) is a classic dish from Jiangxi Cuisine, known for its rich and savory flavors. The tender pork knuckles are braised with earthy mushrooms, creating a hearty and satisfying meal.
Ingredients
- 2 pork knuckles, cut into pieces
- 200g shiitake mushrooms, sliced
- 3 slices of ginger
- 2 scallions, cut into sections
- 3 cloves of garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 4 cups water
Instructions
- Blanch the pork knuckles in boiling water for 5 minutes, then rinse with cold water and drain.
- Heat some oil in a pot and sauté the ginger, scallions, and garlic until fragrant.
- Add the pork knuckles and mushrooms to the pot, then pour in the soy sauce, oyster sauce, sugar, salt, and five-spice powder.
- Pour in the water and bring to a boil. Then reduce the heat, cover, and simmer for 2 hours until the pork is tender.
- Adjust the seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cup
Tools
Pot Tongs Serving bowl
Serving suggestions
Serve the 香菇炖猪蹄 with steamed rice and a side of steamed vegetables for a complete meal.
Tips & tricks
For an extra depth of flavor, you can add a splash of Shaoxing wine to the braising liquid.
Cost
$15