Red-Braised Pork with Shiitake Mushrooms

Name: Red-Braised Pork with Shiitake Mushrooms
Cuisine: Chinese
Ingredients: 3 cinnamon sticks; 6 shallots; ½ cup light soy sauce; 2 tablespoons sesame oil; peanut oil for deep-frying; 12 dried shiitake mushrooms; 1 cup shao xing; 12 cups (3 litres) water; 1 whole fresh pork hock (about 500 g); 6 garlic cloves, finely sliced; 1 large knob ginger, finely sliced; 3 pieces dried tangerine peel; 2 tablespoons dark soy sauce; ½ cup crushed yellow rock sugar; 4 whole star anise

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Of all the Chinese braises, this is my favourite. When it’s on the menu at wockpool, I find it impossible to go past. The rich, dark and mysterious flavours are among the strongest in Chinese cooking: The balance between sweet and salty has to be perfect.

As this dish needs to be refrigerated overnight, you’ll need to start a day ahead.

Ingredients

Asia
China
Stew

Ingredients

Method