Recipes
Abundant Fortune Pork Knuckles
with Black Moss
富贵发菜元蹄
4 Servings
Approximately 1 hour 20 minutes
INGREDIENTS
-
1L
Swanson Clear Chicken Broth
-
600g
Frozen pork knuckles, chopped into pieces (blanched and drained)
-
40g
Dried black moss (fat choy)
-
½
Head lettuce, blanched
-
⅓ cup
Peanuts
-
4 cloves
Garlic
-
4 slices
Ginger
-
3 tbsp
Chinese wine
-
1 tbsp
Sugar
-
2 tbsp
Osyter sauce
-
2 tbsp
Cooking oil
-
some
Potato starch/ cornstarch mixture (to thicken sauce)
INSTRUCTIONS
Step 1:
Preparing the pork:
- Blanch pork knuckles in boiling water for a few minutes.
- Drain and set aside.
Step 2:
Cooking the pork:
- Heat 2 tbsp cooking oil in a pot.
- Add garlic and ginger and sauté until fragrant.
- Add pork knuckles and fry briefly.
- Add 3 tbsp Chinese wine into same pot.
- Pour in 1L Swanson Chicken Broth.
- Add 1 tsp sugar, 2 tbsp oyster sauce, and ⅓ cup of peanuts.
- Bring to a boil, cover, and stew over medium low heat for 1–1¼ hours until pork is tender.
Step 3:
Preparing the black moss:
- Place black moss in a bowl with 1 tbsp cooking oil and enough water to cover.
- Shake and loosen black moss with chopsticks to remove sand/dirt.
- Drain the water and set aside.
Step 4:
Preparing the lettuce:
- Boil lettuce for 20–30 seconds.
- Drain and set aside.
Step 5:
Finish the stew:
- After pork is tender, add the black moss and cook for another 10–15 minutes.
- Thicken the sauce with potato starch mixture (to your liking).
Step 6:
Plate and serve:
- Line a plate with lettuce.
- Top with pork and black moss, and sauce.
- Serve while hot.
TIP:
- If using frozen pork knuckles, fully thaw overnight in the fridge to cook evenly.