1: Pork Hock 1 kg -1 1/2 kg chop into small piece
(1 front hock chop into 5-6 pieces)
2: Canned Kidney bean 2- 3 tins
3: Black fungus 100 -120gm (soak until soft, rinse and trim)
4: 2 shallots, 2 clove garlic ( thickly sliced)
5: honey 1 cup
6: chicken broth ( 900 ml)
1: blanch pork hock 2-3 times with 2 tbsp vinegar, ( to get rid of the smell)
final soak with icy water , drain ,clean ,trim and puck off any hairs found ,
2: a:drain beans and save the juice,set aside.
b:soak black fungus till soft, drain and trim, set aside.
3: hot wok add 2 tbsp of oil, sauté pork hock with shallots and garlic till both
sides brown and fragrant, pour soy sauce ( black soya sauce, light soya sauce
3 tbsp each , mix with brown sugar and cooking wine 1 tbsp each) ,mix well .
4: pour the meat to a deep pot, add 900 ml chicken soup and cook 15
mins with high heat, turn to low heat and slimmer for 30 mins approximately .
Stir occasionally until tender,then turn off heat and set aide.
5: Hot wok with 1 tbsp oil sauté black fungus, pour in the pot of meat….
6: toast kidney bean with 1 cup of honey……….
pour in the pot together with…
Black fungus and bean juice, stir well and slimmer for 5 -10 mins till sauce
thicken, turn off heat and rest 5-10 mins,done and serve hot.