First heat up some oil in wok. Stir fry sea cucumber and spring onion, for about 3 minutes. Then set aside the sea cucumber for later use.
In the same wok, fry the dried shrimp till fragrant and golden brown in colour.
Then add in shitake mushrooms. Fry for a few minutes.
Next add in the marinated chunks of pork and give a stir to mix everything together.
Add in the soaked pork tendon and fish maw.
Then add in soy sauce.
Followed by oyster sauce.
Also some salt, to taste. Stir till mixture is well mixed.
Then add in hot water.
Add some dark caramel sauce for colour.
And a few drops of sesame oil for flavour.
Bring the gravy to a boil.
Cover and allow to simmer ( low heat ) for 5 minutes.
Then transfer all the mixture together with the gravy to a pressure cooker.
Lastly, add in the sea cucumber.
Cook in pressure cooker until done. Alternatively, allow all the ingredients with the gravy including the sea cucumber to simmer in a pot for 45 minutes over medium-low heat or until cooked.
The fish maw is braised over low heat to give it a slight chewy texture. The braised sea cucumber soaks up all the lovely braising sauce. The pork tendon is so soft that it almost melt in your mouth.
And we're done! Serve immediately with steamed rice. The braising sauce is SO good over rice that you may not have enough of it.
This collagen-laden dish is so flavourful and packed with nutrients. For more, like us on Facebook and get instant updates on our latest recipes at www.Facebook.com/huangskitchen
- 200.0g pork, cut into small chunks, marinate in soy sauce
- 100.0g shitake mushrooms, cut into wedges
- 100.0g dried fish maw, soaked 1 hr in water,cut to 2 inch
- 150.0g dried pork tendon, soaked 1 hr in water.
- 300.0g sea cucumber, cut into big wedges
- 50.0g dried shrimp,soaked till soft,drained
- 2.0bnch spring onions, cut to long strips
- 3.0Tbsp oyster sauce
- 2.0Tbsp light soy sauce
- 1.0tsp salt
- 1.0tsp sesame oil
- 1.0tsp dark soy sauce
- 2.0c hot water