Pig Foot Soup with Peanuts, Dry Oysters and Chinese Shiitake Mushrooms 花生蠔豉冬菇豬腳湯

Pig Foot Soup with Peanuts, Dry Oysters and Chinese Shiitake Mushrooms 花生蠔豉冬菇豬腳湯

Ingredients:

  • 1 pork foot, about 2 - 2 1/2 lb (1 - 1.25 kg);
  • 25 dry Chinese shiitake mushrooms, about 6 oz (185 gm);
  • 20 dry Chinese oysters, about 6 oz (185 g);
  • 1/2 lb (250 g) raw peanuts;
  • 1 large piece ginger, about 2 oz (60 g), peel, pound and chop;
  • 4 cups (960 ml) water;
  • Sea salt.

Recipe:

Serving for 6

  1. Have the butcher cut pork foot into 2” (4 cm) cubes;
  2. Scrap skin to clean;
  3. Add 4 cups of water to a large stock pot over medium high heat;
  4. Add chopped ginger;
  5. Boil water in a separate medium stock pot over medium high heat;
  6. Boil for 5 - 10 minutes, wash them off under cold running water;
  7. Transfer to the large pot;
  8. Soak dry Chinese shiitake mushrooms for at least 2 hours before use;
  9. Cut out stems;
  10. Soak oysters and peanuts separately for 1 hour;
  11. Add mushrooms and stems (fish out stems later) in the large pot;
  12. Slowly add the water from mushrooms, avoid particle from the bottom;
  13. Lower to simmer after it comes back to a boil for 1 hour;
  14. Turn up heat and add dry oysters;
  15. Slowly add the water too, avoid particle from the bottom;
  16. Simmer for another 30 minutes;
  17. Add raw peanuts but discard water;
  18. Simmer for another 30 minutes;
  19. Put the pork foot on the bottom of a bowl and top with oysters, mushrooms and peanuts;
  20. Add soup and serve hot.

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