Braised Pig Feet with Dry Oysters and Black Moss
髮菜蠔豉炆豬手 (發財好市)

Braised Pig Feet with Dry Oyster and Black Moss 髮菜蠔豉炆豬手 (發財好市)

Ingredients:

For pig feet

  • 2 pork feet, about 4 - 4 1/2 lb (2 - 2.25 kg);
  • 6 oz (185 g) dry Chinese oysters, soak and clean;
  • 1/2 oz (20 g) dry black moss, soak and clean;
  • 1/2 cup chopped ginger, about 6 oz (180 g), peel, pound and chop;
  • 10 cloves garlic, peel, pound and rough chop;
  • 2 tablespoons vegetable oil;
  • 1/2 cup (120 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1/2 cup (120 ml) dark soy.

For thickening sauce

  • 1 1/2 teaspoons corn starch;
  • 1/2 teaspoon sugar;
  • 1/4 cup water;
  • 1 teaspoon liquid aminos/soy sauce;
  • 2 teaspoons dark soy.

Recipe:

Serving for 6

  1. Have your butcher spilt and cut pork feet to about 2” (5 cm) X 3” (7 cm) pieces;
  2. Scrap skin of pork feet, wash, pat dry and set aside;
  3. Add 1 tablespoon vegetable oil to a wok/large sauté pan over medium high heat;
  4. Sauté ginger for 5 minutes then add garlic;
  5. Take them out and set aside;
  6. Cook dry oysters in a pot separately for 15 - 20 minutes;
  7. Sear pig feet, give it a chance to cook;
  8. Add Liquid Aminos and dark soy;
  9. Add ginger and garlic and then water;
  10. Let it comes back to a boil;
  11. Simmer for 1 to 1 1/2 hour, or until it is tender;
  12. Add dry oysters and cook for 10 - 15 minutes;
  13. Turn the flame higher and add black moss;
  14. Add well mix thickening sauce to the middle;
  15. Turn off heat when it comes back to a boil and thickens;
  16. Plate and serve hot with rice.

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