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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Are you wondering what to cook to treat your family? Let’s join TasteVN to learn how to make braised pork knuckle with shiitake mushrooms that is rich in flavor for your family meal. What are you waiting for, get into the kitchen and make this delicious braised dish right away!
Ingredients for Braised Pork Knuckle with Shiitake Mushrooms For 4 people
Pork knuckle 800 gr Dried shiitake mushrooms 50 gr (or 150gr fresh shiitake mushrooms) Garlic 3 cloves Shallot 1 bulb Red chili 4 pieces Oyster sauce 2 tablespoons Soy sauce 3 tablespoons Chili sauce 1 tablespoon Cooking oil 2 tablespoons Fish sauce 1 tablespoon Sugar/ monosodium glutamate a little
How to choose delicious ingredients
How to choose fresh and delicious pork hocks
- Choose firm pork hock meat, with dry-cut muscle fibers, and intact hooves that are not broken; this indicates fresh pork hocks.
- The meat should have a bright pink color, no foul smell, and should bounce back when pressed.
- Additionally, you should choose pork hocks from the front legs as they have thinner, softer, sweeter meat and more tendons, making them more tender and better at absorbing flavors when cooked.
How to choose delicious shiitake mushrooms
For dried shiitake mushrooms:
- Choose mushrooms that are not broken and have a light brown cap (generally there should not be much color change when the mushrooms are dried).
- Pay attention to the scent, which should not be musty or have any strange smells, and make sure there are no white mold spots on the mushrooms.
For fresh shiitake mushrooms:
- Fresh shiitake mushrooms look like an umbrella and should not be bruised. You should select mushrooms that are of moderate size, with short stems, tightly closed caps, and a slightly yellowish-brown color.
- Avoid choosing caps that are dark brown as they may be poisonous, but you should also be flexible in your selection as fresh shiitake mushrooms can also turn dark brown when cooked.
- Pay attention to the characteristic and natural aroma of the mushrooms.
How to prepare Braised Pork Hocks with Shiitake Mushrooms
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Prepare the pork hocks
To eliminate the smell of the meat, as well as to help the broth become clearer after cooking, you place the cut pork hocks in a basin, then add 1 teaspoon of salt along with boiling water to blanch for about 2 minutes.
After blanching, wash the pork hocks thoroughly with water, then let them drain.
Tips for cleaning pork hocks, odor-free:
- After purchasing the pork hocks, use a knife to scrape off the hairs, then rub with salt to eliminate the odor, and wash again with clean water.
- After washing thoroughly, use a knife to chop the hocks into bite-sized pieces.
- Then blanch the hocks in boiling water for about 1 minute to remove impurities and odor.
- Remove them and place them in a basin of ice water for about 2 minutes, then take them out and wash the hocks again with clean water and let them drain.
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Prepare the mushrooms
Place the shiitake mushrooms in a bowl, soak in warm water for about 7 – 10 minutes until the mushrooms expand, then cut off the stems and wash thoroughly with water.
Correct way to prepare dried shiitake mushrooms:
- Blanch the mushrooms in boiling water for about 3 minutes to remove dirt, then drain.
- You can soak the mushrooms in warm water for about 1 – 2 minutes. After that, wash them again with cold water and cut off the mushroom stems to clean.
- Use rice washing water to reduce the pungent smell of the mushrooms and help the mushrooms retain their distinctive flavor.
- After cleaning, soak the mushrooms in diluted saltwater for 2 minutes, then wash thoroughly with water.
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Marinate the pork leg
Marinate the pork leg with 2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 1 tablespoon of chili sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 tablespoon of fish sauce.
Use chopsticks to mix well and marinate for 15 minutes for the pork leg to absorb the flavors.
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Cook the pork leg
To prepare for cooking the pork leg, finely chop 3 cloves of garlic and 1 shallot.
Next, heat a pan on the stove and add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the minced garlic and shallot and sauté until fragrant.
After that, add the pork leg and stir-fry on high heat for 5 minutes until the meat is firm, then add 250ml of water, cover, and simmer the pork leg for another 5 minutes.
After 5 minutes, when the pork leg starts to boil, skim off the foam and add the shiitake mushrooms. Reduce the heat and braise for 30 minutes.
Finally, season to taste and turn off the heat. Serve the pork leg with mushrooms on a plate, sprinkle chopped red chili on top, and get ready to enjoy!
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Final Product
The pork leg meat combined with shiitake mushrooms is braised until tender and rich, evenly infused with spices, and blended with the aroma of shallots and fried garlic. The braising liquid is seasoned just right, with a mild spicy kick from the chili. This dish served with white rice is sure to make you eat a lot!
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Above is a guide on how to make braised pork knuckle with shiitake mushrooms that is delicious, flavorful, and extremely simple and easy to make, which anyone can do. Wishing you success with this recipe!
*Images and recipe reference from the YouTube channel Bếp Của Vợ
