Braised pork with oysters and dried seaweed is a dish commonly served on the tables of fine restaurants in and around Singapore. Combining ingredients commonly found in Chinese cooking in an uncommon way, braised pork with oysters and seaweed may not be for everybody. But those who try it will enjoy a rich, sophisticated dish that makes a wonderful meal, especially when paired with a glass of chilled dry white wine.
Instructions
1. Marinate the pork in a large baking dish with the dark soy sauce, sugar and five-spice. Cover and refrigerate for 2 hours.
2. Combine the MSG, soy sauce, ginger juice and oyster sauce in a small mixing bowl. Set aside until needed.
3. Wash the mushroom in lukewarm water. Cut off the stems and soak the mushrooms and dried seaweed in very hot water until soft, approximately 30 to 40 minutes. Chop the mushrooms in half and reserve in a small bowl.
4. Heat a wok containing the vegetable oil until smoking. Add the pork and fry until it becomes golden brown. Transfer the cooked pork to a large saucepan and add ½ cup of boiling water. Simmer over low heat until tender, about 40 to 50 minutes.
5. Heat 2 tbsp. peanut oil in a clean wok. Fry the mushrooms, seaweed, dried oysters, bamboo shoots and Chinese cabbage. Transfer to a large serving dish when cooked thoroughly, about 10 to 12 minutes.
6. Add the rest of the peanut oil to the wok and fry the ginger and garlic until they become light brown in color. Return the mushrooms, dried oysters, bamboo shoots and to the wok and fry for an additional 3 minutes. Add the reserved mixture of MSG, soy sauce, ginger juice and oyster sauce to the wok. Cook for 2 to 3 minutes.
7. Transfer the contents of the wok to a large saucepan and add the braised pork, gravy and 1 ½ cups water. Boil covered over low heat for 40 to 45 minutes.
8. Stir in the tapioca flour and sesame oil. Cook for additional 5 to 7 minutes. Serve immediately.
Tags: , additional minutes, bamboo shoots, bamboo shoots Chinese, Chinese cabbage, dried oysters