Braised Pork with Mushroom

The name of this dish may sound common. But you will be blown away by the smell and flavour of this dish.

Ingredients:

• 500g pork belly, cut into bite size
• 15 dried shitake mushroom, soaked overnight and stemmed. Reserve the mushroom soaked liquid.
• 8 cloves garlics, crushed
• 2 cm ginger, sliced
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 3/4 tsp dark soy sauce
• 3 cups water (I use 1 1/2 cups of liquid reserve from mushroom soaked and 1 1/2 cups water)
• 3/4 tsp sugar or to taste
• 2 tsp sesame oil
• 1 tbsp shaoxing wine (or any Chinese cooking wine)
• salt to taste
• ground white pepper to taste
• 2 tsp cornflour + 1 tbsp water to thicken
• brocolli or bok choy or any other vegetables you prefer

Steps:

1. Heat oil in wok at medium high heat, add in ginger and garlic. Saute until fragrant. Then, add in mushroom and stir fry. 
2. Add in pork belly and stir fry until it is slightly brown.
3. Add in oyster sauce, light soy sauce and dark soy sauce. Mix well, add in water and sugar. Bring to boil and let in cook for 3 minutes.
4. Cover with lid, reduce to medium low heat and let it simmer for 45 minutes or until the meat are tender and the mushroom is soft. Check occasionally so that the water does not dries up.
5. Meanwhile, while waiting for the meat to cook till it's preferred texture,  bring a pot of water to boil. Add in some salt and blanch the broccoli for 2 minutes. Drain and put aside.
6. Once the meat is ready, add salt and pepper to taste. Mix well and mix in cornflour mixture. Then, bring to boil again. So that it thickens. 
7. Turn off heat and drizzle with sesame oil and shaoxing wine.
8. Dish out with the blanch broccoli.