Braised Sea Snail with Pork Shank
Tender pork and crispy snail in a rich, savory sauce, prepared by frying, braising, and thickening.
Ingredients
dried sea snail meat (soaked in cold water to wash away sand, briefly blanched, drained, and cut a slit along the grain)
200 g
pork shank (tendon meat), washed and cut a slit across
750 g
vegetable oil (about 60 g actually used, heated to 70% hot for frying the meat)
800 g
sugar
50 g
soy sauce
50 g
cooking wine
15 g
ginger, crushed
15 g
scallion segments
15 g
wet starch (diluted for thickening)
15 g
rice vinegar
5 g
MSG
4 g
salt
3 g
chicken broth
900 g
Instructions
1
Step 1
Soak the dried sea snail meat in cold water to wash away any sand, place it in boiling water briefly to blanch, then remove and drain off the water, and cut a slit along the grain. Wash the pork shank and cut a slit across it. Then place the pork shank into oil heated to about 70% hot in the wok and deep-fry until evenly browned, then remove and drain off the oil.
2
Step 2
Using the oil remaining in the wok, stir-fry the crushed ginger and scallion until fragrant, then add the cooking wine, chicken broth, and soy sauce, followed by the sugar, salt, and MSG; adjust the seasoning to taste. Place the pork shank and snail meat into the broth and bring to a boil. Skim off the foam, reduce to low heat, and simmer gently for about 1.5 hours until the pork shank becomes tender, then remove from the pot.
3
Step 3
Place the sea snail meat on top of the pork shank. In the broth remaining in the wok, drizzle in the diluted starch to thicken, and pour the thickened sauce over the meat. Serve immediately.
