Red-Braised Pork Tendon
A Sichuan dish prized for its savory flavor, tender and glutinous texture, and glossy red finish.
Ingredients
Fresh pork tendon (boiled until tender, rinsed to remove gelatin, cut into two sections)
250 g
Dried mushrooms (soaked, stems removed, cut into strips)
6 g
Bamboo shoots (blanched, rinsed, cut into strips)
50 g
Ham (cut into strips)
50 g
Soy sauce
13 g
Cooking wine
13 g
Scallion (split in half and cut into sections)
13 g
Starch
13 g
Ginger (sliced)
8 g
Salt
3 g
MSG
3 g
Broth
250 g
Instructions
1
Step 1: Preparation
Boil the raw tendon until tender, then remove and rinse with cold water to wash off the gelatin, and cut into two sections. Split the scallions in half and cut into sections; slice the ginger. Soak the dried mushrooms until softened and remove the stems; blanch the bamboo shoots in boiling water, then rinse and cut into strips; cut the ham into strips.
2
Step 2: Cooking
Heat oil in a wok, first add the scallions and ginger, then add the dried mushrooms and bamboo shoots and stir-fry, then add the soy sauce, tendon, ham, salt, cooking wine, and broth. Once it comes to a boil, skim off the foam and simmer over medium heat until the flavors are absorbed, add MSG, thicken with a wet starch slurry, drizzle with a small amount of hot oil, and serve.
