Braised Pork Tendon with Mushrooms


350g dried pork tendons
6 dried Chinese mushrooms, soaked to soften
2 tbsp sesame oil
4 slices ginger
2 sectioned spring onions
2 tbsp Shao Hsing Hua Tiau wine
200ml chicken stock


1 tbsp chicken stock powder
1/2-1 tsp salt or to taste


1 tbsp cornflour mixed with 2 tbsp water


Deep-fry the pork tendons in hot oil for a short while then remove and soak in a basin of cold water for at least 2 hours. Drain dry and place the tendons in a pot with just enough water to cover them. Braise over medium heat for 20 minutes or until thoroughly tender. Dish out and leave aside but retain the gravy.

Heat sesame oil and fry spring onions and ginger until fragrant. Put in the prepared pork tendons, the gravy and chicken stock. Add mushrooms and seasoning then bring to a boil. Reduce the heat and simmer for 15-20 minutes.

Splash in Shao Hsing Hua Tiau wine, then adjust with thickening. Dish up and serve.

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