Braised Pork Trotter With Peanuts & Black Beans / 花生黑豆焖猪脚

Not sure if you have noticed, I have been posting more recipes on baking lately. Not that I have not been cooking but was busy with boys and my "3rd baby" left me with no much time for photographing dishes I cooked for family daily. After working for two years, my "3rd baby" is at finalising stage this week. At last!

This is a dish I cooked awhile ago, simple Chinese stew with beans. I really like the soft and almost melt in the mouth peanut in this dish. Pork can be substituted with other meat if desired.

Ingredients:
500 g Pork Trotter, cut into chunks and marinate with *
*1 tbsp sake / shaoxing / hua diao
*1 tbsp soy sauce
50 g peanut, soaked
50 g black beans, soaked
20 g black fungus, soaked and chopped
1 tbsp sesame oil
4-5 cloves garlic, chopped
1 star anise
1 cinnamon stick
#1 tbsp soy sauce
#1 tsp oyster sauce
#Pepper
#Salt to taste

Methods:

1. Soak the peanut and black beans separately overnight, drain well.
2. Heat the oil in wok, sauté garlic, star anise and cinnamon for about a minute. Add in pork, stir-fry till all sides are seared. 
3. Add in the peanut, black bean and black fungus, stir-fry till all moist evaporated.
4. Add in just enough water to cover all ingredients, bring to a boil. Add in the soy sauce and oyster sauce, simmer till till peanut and black bean are softened. Add extra (hot) water if necessary.
5. Add salt and pepper to taste, continue to cook for about 10 minutes. 
6. Transfer to a serving plate and garnish with the coriander. Serve warm with steamed rice.