This braised pork hock is tender and gelatinous, with shiitake and oyster sauce gravy poured over crisp-tender broccoli.
2 hours 25 minutes · Serves 4
Ingredients for Braised Pork Hock and Broccoli
1 whole pork leg, cut into 1.5-inch sections
6-8 dried shiitake mushrooms
1 large head broccoli, cut into florets
4 tbsp oyster sauce
3 bay leaves
1 head garlic, minced
2 tsp minced ginger
2 shallots, minced
1 tbsp cornstarch
1 cup hot water, for soaking mushrooms
2 cups water, plus more as needed
1/4 cup water, for cornstarch slurry
Freshly ground black pepper, to taste
Salt, to taste
Oil, for sauteing
How to cook Braised Pork Hock and Broccoli
1.Soak the dried shiitake in 1 cup hot water for at least 15 minutes. Strain, reserving both the mushrooms and soaking liquid.
2.Heat oil in a large pot over medium heat and sauté the garlic, ginger, and shallots until fragrant.
3.Add the pork leg pieces and brown evenly on all sides.
4.Add the bay leaves, oyster sauce, black pepper, rehydrated mushrooms, mushroom soaking liquid, and 2 cups water. Bring to a boil, reduce to a simmer, and cook for 1–1 1/2 hours until the meat is tender and the fat is jelly-like, adding water if the liquid runs low.
5.Remove the pork hock and set aside.
6.Dissolve the cornstarch in 1/4 cup water, add it to the liquid remaining in the pot, and simmer until thickened and slightly reduced. Season with pepper, salt, and more oyster sauce if needed.
7.In a separate pot, boil water with a pinch of salt. Cook the broccoli for 2 minutes, then drain and rinse with cold water.
8.Arrange the broccoli on a plate, top with the pork hock, and pour over the sauce.
