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Braised Pork leg with black fungus and kidney beans~

April 30, 2016 by Rosa Leave a Comment

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Ingredients : 

      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)

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Steps:

        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 ,

           set aside. 

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2: a:drain beans and save the juice,set aside. 

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b:soak black fungus till soft,  drain and trim, set aside.

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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 .

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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.

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5:  Hot wok with 1 tbsp oil sauté black fungus, pour in the pot of meat…. 

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6:  toast kidney bean  with 1 cup of honey……….

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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.

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            Enjoy~

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Filed Under: Asian, Asian Festival, Fusion, Traditional Asian

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