Sea Cucumber Stew

Ingredients

• 2 pieces dried sea cucumber
• 6 pieces dried shiitake mushrooms
• 300 g pork belly
• 4 cups chicken broth
• 3 slices ginger
• 2 tbsp soy sauce
• 1 tsp salt
• 2 cups water

Instructions

1. 1

   Soak the 2 dried sea cucumbers in 2 cups water overnight until soft, then rinse and slice into bite-sized pieces.

2. 2

   Soak the 6 dried shiitake mushrooms in warm water for 30 minutes until softened, then slice off stems and halve caps.

3. 3

   Cut the 300g pork belly into 2cm cubes. In a pot, sear over medium-high heat until browned, about 5 minutes.

4. 4

   Add the sliced sea cucumber, mushrooms, 3 ginger slices, 2 tbsp soy sauce, and 1 tsp salt to the pot.

5. 5

   Pour in the 4 cups chicken broth and bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.

6. 6

   Simmer until the sea cucumber is tender and the broth is rich, about 1 hour total. Taste and adjust salt if needed.

7. 7

   Serve hot, garnished with chopped green onions if desired.

Tools you’ll need

• Large pot
• Knife
• Cutting board
• Measuring cups and spoons

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