Braised Dried Oysters with Black Sea Moss and Roast Pork 髮菜蠔豉燜燒肉
This traditional and very fabulous Braised Dried Oysters with Black Sea Moss and Roast Pork is a gorgeously yummy, very rich, fatty, decadent diva of a feast dish with a surpassingly yummilicious combination of unique Chinese ingredients.
- Prep time
- 2 min
- Cook time
- 2 hr 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 dried mushrooms
- 1 to 1 1/2 cups Black Sea Moss 髮菜
- 12-15 dried oysters 蠔豉
- 1 lb cantonese style roasted pork, 500g, chopped to 2 by 1 inch pieces
- 5 slices ginger, quarter sized
- 3-4 spring onions, chopped to 2 inch lengths
- 1 tbsp Shao Hsing rice wine
- 1 cup chicken stock
- 1 cup reserved mushroom soaking water
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp corn starch
- 2 tsp sesame oil
- 1 tbsp oil
- 1 tbsp corn starch
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup chicken stock
- 1 tbsp oil
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp ginger juice
- 1 tbsp Shao Hsing rice wine
- 1 tsp corn starch
- 1 tbsp oil
Instructions
- 1
Soak dried mushrooms in warm water 4-5 hours until soft. Reserve mushroom soaking water.
- 2
Soak the black sea moss in cold water for 2 hours. Lift the moss out of water and discard water and any sand. Add 1 tbsp oil and 1 tbsp potato starch to moss and rub through the moss to clean it. Rinse the moss in water several times, getting rid of all sand and then squeeze dry.
- 3
Add salt, sugar, rice wine, stock and oil to moss and stir to mix. Put into porcelain bowl, then cover over with a plate and steam over medium heat for 1/2 hour. Set aside to cool.
- 4
Soak oysters in cold water for half hour. Under hot running water, rub the oysters thoroughly with fingers to remove any grit and any oil on surface.
- 5
Marinate in a bowl for 20 mins with salt, sugar, ginger juice, rice wine, starch and oil.
- 6
Heat wok to medium high. Add 1 tbsp oil, ginger and spring onions, stir until fragrance rises. Add the oysters and fry until a golden brown.
- 7
Add two types of wine, stock, mushroom water, oyster sauce, soy sauce and sugar. When boiled, lower heat to medium low and cook covered for 1 hour. Be sure to keep an eye on the pot and add water as necessary.
- 8
Add in the roast pork and mushrooms and cook for another 30 mins, again checking stock level and adding water as necessary. You'll want to end up with 1 to 1 1/2 cup sauce.
- 9
Use a round bowl that can just accommodate all your ingredients, including sauce. Arrange oysters neatly at the bottom of the bowl. For a nice presentation try for a circular slightly overlapping pattern.
- 10
Next arrange a neat layer of roast pork.
- 11
Then add a layer of mushroom, caps facing down.
- 12
Finally cover all with a last layer of black sea moss.
- 13
Pour in sauce from your braising pot up to the almost the rim of the bowl.
- 14
Steam over medium high heat for 30 mins.
- 15
Drain the sauce out from bowl into the wok.
- 16
Mix potato starch with 2 tbsp water and stir. Heat the sauce in the wok over low heat and add the starch, stirring until the sauce is thick and glossy. Add in sesame oil and stir in.
- 17
Place a flat plate to completely cover your bowl and carefully flip over. Remove the bowl and you should have a lovely mound with oysters on top and black sea moss on the bottom.
- 18
Pour over the reduced sauce and serve hot.