Stewed River Mussel with Pork

Name: Stewed River Mussel with Pork
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 1500 g Mussel meat (remove mud intestine, pound flat hard edges, wash); 250 g Pork belly (wash, pluck out hairs, cut into pieces); 20 g Shaoxing wine; 1 Scallion knot; 2 slices Ginger; 10 g Fine salt; 1 g MSG; 2 g White pepper powder (sprinkle in when eating)

Mussels and pork belly are slowly braised together, producing a savory broth and tender, melt-in-the-mouth meat.

2h 30m

Easy

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Ingredients

Mussel meat (remove mud intestine, pound flat hard edges, wash) 1500 g

Pork belly (wash, pluck out hairs, cut into pieces) 250 g

Shaoxing wine 20 g

Scallion knot 1

Ginger 2 slices

Fine salt 10 g

MSG 1 g

White pepper powder (sprinkle in when eating) 2 g

Instructions

Prepare the pork

Wash the pork, pluck out any hairs with tweezers, and cut it into pieces about 4 cm long and 1 cm wide.

Prepare the mussel meat

Remove the mud intestine from the mussel meat. Use the back of a knife to pound down the hard edges flat, then wash clean.

Stew

Place a wok over high heat. Add the mussel meat, scallion knot, ginger slices, Shaoxing wine, and a small amount of water. Bring to a vigorous boil, skim off the foam, then reduce to low heat and simmer for 10 minutes. Add the pork pieces and continue stewing. Bring back to a vigorous boil, then move to low heat and stew for about 2 hours, until the mussel meat and pork are fall-apart tender. Add the fine salt and MSG, then transfer to a serving bowl. Sprinkle white pepper powder over when eating.