Braised Sea Cucumber with Pork Belly

Note:This dish requires some preparation time for the sea cucumber.

Ingredients:

Main Ingredients:

500g pork belly, cut into large cubes

500g dried sea cucumber

50g dried shiitake mushrooms

Aromatics:

1 large onion, quartered

3 cloves garlic, minced

1 inch ginger, sliced

2 star anise

1 cinnamon stick

1 bay leaf

Seasonings:

1 cup Shaoxing wine

1/2 cup soy sauce

1/4 cup dark soy sauce

1/4 cup oyster sauce

1/4 cup rock sugar or brown sugar

1 teaspoon white pepper

2 tablespoons cornstarch

Preparation:

1. Soak the sea cucumber:

   Place the dried sea cucumber in a large bowl and cover with cold water.

   Soak for at least 24 hours, changing the water every 4-6 hours.

   Once softened, cut open the sea cucumber and remove the internal organs.

   Rinse thoroughly under cold water.

2. Prepare the shiitake mushrooms:

   Soak dried shiitake mushrooms in warm water for 30 minutes.

   Drain and remove stems.

Instructions:

1. Blanch the pork belly:

   Bring a pot of water to a boil.

   Add the pork belly and blanch for 2-3 minutes to remove impurities.

   Drain and rinse with cold water.

2. Sauté the aromatics:

   Heat oil in a large pot or Dutch oven over medium heat.

   Add the onion, garlic, and ginger and sauté until fragrant.

3. Brown the pork belly:

   Add the blanched pork belly to the pot and brown on all sides.

4. Add seasonings and liquid:

   Stir in Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, rock sugar, white pepper, star anise, cinnamon, and bay leaf.

   Add enough water to cover the ingredients by about 2 inches.

5. Simmer the pork belly:

   Bring the mixture to a boil, then reduce heat to low and simmer for 1.5-2 hours, or until the pork is tender.

6. Add sea cucumbers and mushrooms:

   Add the soaked sea cucumbers and shiitake mushrooms to the pot.

   Simmer for an additional 30-45 minutes, or until the sea cucumbers are tender.

7. Thicken the sauce:

   In a small bowl, whisk together cornstarch and 2 tablespoons of water.

   Slowly pour the cornstarch slurry into the pot, stirring constantly until the sauce thickens.

8. Taste and adjust:

   Taste the sauce and adjust seasonings as needed.

9. Serve:

   Ladle the braised sea cucumber with pork belly into serving bowls.

   Serve hot with steamed rice.

Tips:

For a richer flavor, consider using a combination of pork belly and pork shoulder.

You can adjust the cooking time based on the size of the pork belly and sea cucumbers.

For a thicker sauce, use more cornstarch or simmer the sauce for a longer period.

Enjoy your homemade Braised Sea Cucumber with Pork Belly!