I bought so much fish maw for Chinese New Year and cannot finish them. So far, I have only cooked them in free range chicken soup. I have to think of ways to finish them or else they will smell of oil and will not be palatable anymore. Well, I have pork bones in the freezer and I had just bought some Shiitake mushrooms recently from the wet market. And, I want to cook something which will not take a lot of time to prepare.
So, here it is - Braised Meaty Pork Bones with Shiitake Mushrooms and Fish Maw. This is one of the tastiest and easiest dish to prepare when we are busy. The first part involves softening the pork and mushrooms in a pressure cooker with ginger, sauces and lots of garlic. The second part involves braising the pork, mushroom and fish maw in a pot over slow fire. I am using a pressure cooker over gas stove. I keep my electrical pressure cooker mainly for my beans as I do not want my beans to smell like the pork, mutton or lamb that I had cooked in it.
Ingredients:
- 8 big pieces of meaty pork bones
- 6 pieces of Shiitake mushrooms (medium size)
- 1 piece of fish maw of about 1 1/2 feet long
- Cooking oil
- 6 garlic cloves, crushed and skin removed
- 1 inch ginger, sliced
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tsp salt
- 1/2 tsp pepper powder
- Water - enough to cover the pork bones
Method:
- Wash the pork bones and set them aside.
- Wash and soak the Shiitake mushrooms in hot water till they are soft. Then, remove the stems from the mushroom caps.
- Wash and soak the fish maw till it is soft. Then, cut them into big rectangular sizes.
- Add about 3 tbsp of cooking oil to the pressure cooker.
- Saute the ginger and mushroom caps till they are fragrant.
- Add the pork bones to the pressure cooker followed by the crushed garlic, light and dark soy sauces, salt and pepper powder to the pressure cooker.
- Add water, enough to cover the pork bones.
- Cover the pressure cooker and cook till the pork is soft (about 20 minutes).
- Remove the cover of the pressure cooker once the pressure has been released.
- Transfer the ingredients from the pressure cooker to a pot.
- Add the fish maw to the pot and braise till the ingredients are soft and fragrant.
- The dish is ready to be served. Decorate the dish with green onion or coriander.