Nowadays i cook this dish using my 1st cast iron pot (5kg) that my hubby brought back from China..
The price of this pot is many many times cheaper if compare to branded LC pot !! But the quality in fact is very good, no steam is escaped from the pot when i cook this dish..
Ok, lets see the ingredients. My friend's mother highly recommened me to use Shanghai brand of red fermented beancurd, the taste is much better than the usual red bottle..
you can use pork belly, pork knuckles but i use pork front hocks this time..
must have some veggie to go with this dish
spoon the thick and sticky gravy into your bowl of steamed rice, taste like heaven !
Braised Nam Yue Pork with Peanuts and Mushrooms
(recipe source: by Sonia aka Nasi Lemak Lover)
1.3kg Pork front hock
3 slices of young ginger
4 cloves of whole garlic
100g peanuts, soak for 1hr
15pcs mushrooms, soak till soft
2 stalk spring onions, separate white and green
1 small star anise
1tbsp rock sugar
3tbsp light soy sauce
1tbsp rice wine
1/2pc of Nam Yue (red fermented beancurd (Shanghai brand)
2tbsp of Nam Yue water
4 cups water
1tbsp dark caramel soy sauce, for coloring
1. Heat oil in a cast iron pot or heavy bottom pot, sauté ginger, garlic, white part spring onion, star anise, and cloves till aroma.
2. Add in Nam Yue and Nam Yue water, mix well.
3. Add in pork, peanuts and mushroom, cook for a while.
4. Add in water, season with rock sugar, light soy sauce and rice wine.
5. Braise over low heat for 1 and 1/2hrs or until pork tendered, stir from time to time.
6. Last add in dark caramel soy sauce and mix well.
7. Dish out, garnish with green spring onion and serve hot with steamed rice.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover