Braised Mushroom with Roast Pork Belly & Black Moss
This is one dish you should not miss out on Chinese New Year. The Braised Mushroom with Roast Pork Belly and Black Moss is an auspicious dish by the Chinese as it contains mushrooms which represent seizing opportunities and fulfilling wishes, whereas moss represents fortune(发)!
Servings Prep Time
3 to 4portion 45minutes
Cook Time
1hour 30 minutes
Servings Prep Time
3 to 4portion 45minutes
Cook Time
1hour 30 minutes
  • 12-15pcs dried shiitake mushroomsmedium size
  • 250gm roast pork belly cut into chunks
  • 20gm black moss
  • 12slices young ginger
  • 2stalk spring onioncut into 2 inch
  • 2tbsp cooking oil
  • 1tbsp rice wine
  • ½tsp sesame oil
  • 20stalks baby cai xinblanched
  • 200ml chicken stock
  • 200ml watertaken from soaked mushroom
  • 200ml water
  • 3tbsp premium oyster sauce
  • 1tbsp premium soya sauce
  • ½tbsp premium dark soya sauce
  • 1tbsp fish sauce
  • 70gm rock sugar
  • 50ml chinese cooking wine
Cornstarch mixture (for thickening)
  • 1tbsp cornstarchfor thickening
  • 2tbsp water
  1. Step 1: Prepare mushroom
  2. In a bowl of dried shiitake mushroom, pour in 200ml hot water. Cover with lid and let the mushroom soak for 40 mins, until soft. Squeeze out the water from the mushroom and snip off the tips. Set aside the mushroom water.
Step 2: Prepare Black Moss
  1. Soak black moss till soft.
  2. Drain and lay it on a steam plate with 8 slices of ginger and spring onion sprinkle on top.
  3. Sprinkle some rice wine and steam for 20 mins.
  4. Remove ginger and spring onion, rinse and drain. Set aside.
Step 3: Cook dish
  1. In a wok with cooking oil, fry 4 slices of ginger till fragrant. Add in mushroom and fry till fragrant.
  2. Add in the sauces and bring it to a boil for 20 mins. Lower fire, cover with the lid and simmer for 60 mins.
  3. Add in roast pork belly and simmer for another 30 mins.
  4. Tips: Add water if the level of sauce falls too low due to the simmering. Once it is almost ready, taste the sauce to your preference.
Step 4: Serving the dish
  1. Dish out the mushroom and pork belly, arrange on a shallow plate. Place black moss in the center of the dish.
  2. Bring the sauce to boil, add in cornstarch water to form a thick gravy. Pour over the dish and serve immediately.