Braised pork belly with mushrooms and dried oysters ~ cny

Ingredients

• 300 g pork belly
• 15 dried shitake mushrooms  - soaked overnight, and stemmed
• 8 dried oysters - washed
• 8 pips garlic - crushed
• Thumb size piece of ginger - crushed
• 2  tablespoons oyster sauce
• 1  tablespoons light soya sauce
• 3/4 teaspoons dark soya sauce
• 5 g rock sugar or to taste
• 3 cups water
• 2  teaspoons sesame oil
• 1  tablespoons Shaoxing wine
• Salt to taste
• 2  teaspoons cornflour + 1 tablespoons water to thicken
• Broccoli or any other vegetables of your preference

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Preparation

• Heat oil in wok and fry ginger and garlic till fragrant, add in the mushroom, stir-fry.
• Put in the dried oysters and meat, fry for a short while.
• Add in water, all the sauces, rock sugar and bring to a boil. Let it cook a little longer.
• Reduce heat, then simmer for about 45 minutes or more, till the meat is tender and the mushrooms soft.
  
• Check occasionally that there's enough water. Add salt to taste, thicken with the cornflour mixture.
• Turn off heat and drizzle in the sesame oil and Shaoxing wine. Dish out onto serving plate.
• In a pot of boiling water, add in some salt and oil, blanch the broccoli for 2 minutes, dish out and drain.
• Arrange the blanced broccoli around the sides of the serving plate.
  
• Serve hot with rice.