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