Braised Abalone with Mushrooms, Pork Belly and Broccoli

Ingredient

• Dried Chinese mushrooms: 10 pcs
• Pork belly: 1 small slab
• Abalone: 1 can
• Broccoli florets
• Garlic: 3 pcs
• Huiji Waist Tonic: 20ml
• Shao Xing wine: 1 tbsp
• Cornstarch: 1 tsp
• Light soya sauce: 3 tsp
• Dark soya sauce: 1 tsp
• Oyster sauce: 3 tsp
• Sesame oil: 1 tsp
• Rock sugar: 1 pcs
• Water from soaked mushroom: 300ml

Method

1. Wash and soak mushrooms until soft.
2. Marinate the pork belly with 2 tsp oyster sauce, 1 tsp dark soya sauce, a pinch of corn starch, a dash of white pepper powder, and 1 tsp Huiji Waist Tonic for 30 minutes.
3. Marinate the mushrooms with 1 tsp oyster sauce and 1 tsp sesame oil.
4. Heat the pan with oil.
5. Sautee marinated pork for a while.
6. Add in minced garlic and fry until fragrant.
7. The, add in light soya sauce, shao xing wine, sugar, and water from the mushrooms.
8. Bring the mixture to a boil and reduce the heat to simmer for 45 minutes.
9. Blanch the broccoli florets and set aside.
10. Lastly, add the abalone to the braised mushrooms and pork. Stir for 1 minute until it is combined.
11. Then, add in the cornstarch to thicken the sauce.
12. After turning off the heat, add in Huiji Waist Tonic and stir to combine.

*Recipe by Julia Yany