Pork Feet with Mushroom and black Bean Sauce, Lutong Pinoy

Pork Feet with Mushroom and black Bean Sauce, Lutong Pinoy

The cooking may look intimidating but do not worry there are no hard rules.

The cooking procedure is straight forward braising method.

The only setback is the cooking time, it is about 2 hours plus.

The pork feet has to be soft like jell, to enjoy a tender melt in your mouth pork feet fats and tendons.


Pork Feet with Mushroom and black Bean Sauce Ingredients:

1 kilo pork hocks/knuckle, cut crosswise 1 cup dried mushrooms, cut into serving pieces, rinse, rehydrated 3 small blocks, firm tofu, cut into 3 slices 1 small pack, pineapple chunks 1 small pack oyster sauce 1 small can, salted black beans 2 tbsp. cream of mushroom sauce mix 2 tbsp. soy sauce 1 tbsp. fish sauce 1/2 head garlic, crushed, peeled, chopped 2 onions, peeled, chopped 3 pieces star anise 1/2 tsp. Chinese five spice powder 1/2 tbsp. peppercorns, crushed 4-5 pieces bay leaf 2 tbsp. brown sugar 1/4 cup cornstarch 1 small bunch parsley, chopped 1 small bunch Chinese parsley, kinchay, chopped for garnish salt cooking oil Cooking Procedure:
In a frying pan, heat about 1/4 cup of cooking oil. Then fry the firm tofu slices on both side until golden brown. When done remove from the frying pan and keep aside. In a medium to large braising pot, heat about 2 to 3 tbsp. cooking oil. Add in the garlic, onions and some chopped parsley, stir cook until fragrant. Now stir in the pork feet. Then add the star anise, bay leaf and crushed peppercorns. Continue to stir cook for a minute. Then add in the Chinese five spice powder. Add in the soy sauce, fish sauce and about 2 tbsp. of the salted black beans, including some of the brine. Now add in about 5 to 6 cups of water. Add in the brown sugar. Cover and bring to a boil and simmer for about 1 1/2 hours, checking and stirring occasionally. Now add in the fried tofu slices. Add in about 3 cups of hot water. Add in the pineapple chunks including the syrup. Add in the re-hydrated dried mushroom. Add in the cream of mushroom soup mix. Now again add 2 tbsp. salted beans, including some of the brine. Continue to cook for 45 minutes to 1 hour checking and stirring occasionally. Continue to cook until the liquid is reduced to about half and the pork feet are tender. Stir in the diluted cornstarch. Add more cornstarch if required. Continue to cook for another 3 to 5 minutes. Correct saltiness if required. Now add in some kinchay, some more of the salted black beans as topping. Serve hot with a lot of rice.

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