Braised Seafood and Pork Stew — Buddha Jumps Over the Wall
Fujian's most revered banquet dish, a slow-braised pot of seafood, pork, and mushrooms in a deeply aromatic stock.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch pork belly in boiling water 2–3 minutes, drain, pat dry. Soak shiitake 20 minutes, remove stems. Rehydrate sea cucumber per packet, slice. Hard-boil and peel quail eggs. Drain and slice bamboo shoots. Lightly crush 2 garlic cloves, slice 3 ginger pieces. Halve choy sum lengthways. Mince 1 garlic clove for greens. Cook jasmine rice.
Sear
Heat oil in a medium casserole over medium-high heat. Brown pork belly on all sides 3–4 minutes until golden. Remove and set aside.
Bloom
Add crushed garlic, ginger slices, and star anise to the pot. Stir 20–30 seconds until fragrant.
Braise
Add Shaoxing wine, both soy sauces, oyster sauce, rock sugar, and 400ml stock. Bring to a boil, skim foam. Return pork with shiitake, sea cucumber, bamboo shoots, and quail eggs. Cover, reduce to lowest heat, braise 60–70 minutes until pork is fork-tender.
Simmer
Add shrimp and scallops, cover, cook 4–5 minutes until shrimp turn pink and scallops become just opaque. Do not overcook.
Boil
While the braise finishes, blanch choy sum in boiling salted water 1–2 minutes until bright and tender. Drain well. Fry minced garlic in a small skillet over medium heat 20 seconds, pour over greens with 1.5 tbsp oyster sauce and sesame oil. Toss to coat.
Plate
Ladle the braised pot contents into serving bowls. Arrange steamed jasmine rice and dressed choy sum alongside. Serve directly from the pot.
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