Hong Sao Hai Shen Rou Wan

Hong Sao Hai Shen Rou Wan Recipe - Delicious Sea Cucumber and Pork Dish from Hong Kong

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Hong Sao Hai Shen Rou Wan is a traditional Chinese dish that combines sea cucumber, lean pork, and vegetables in a savory sauce. This dish is known for its unique texture and rich flavors, making it a popular choice for special occasions and family gatherings.

History

This recipe has been passed down through generations in Chinese households, with each family adding their own twist to the dish. Sea cucumber is a prized ingredient in Chinese cuisine, known for its health benefits and luxurious taste. The combination of sea cucumber, lean pork, and vegetables creates a harmonious balance of flavors and textures that is sure to impress your guests.

Ingredients

300 g sea cucumber
300 g lean pork
200 g canned bamboo shoots
100 g carrot
8 dry black mushrooms
3 slices of ginger
1 stalk of spring onion

Seasoning 1

0.5 tbsp sugar
0.33 tbsp pepper
1 tbsp light soy sauce
2 tbsp egg white
0.33 tbsp corn flour

Seasoning 2

2 tbsp oyster sauce
3 tbsp light soy sauce

Sauce

2 tbsp salt
0.5 tbsp sugar
1 tbsp corn flour
2 tbsp water

How to prepare

Slice the sea cucumber into bite-sized pieces and peel the carrot, then cut it into small dices.
Cut the canned bamboo shoot into small slices.
Soak the dry black mushroom until fully soft, then cut it into halves.
Mince the pork and mix it well with seasoning (1) using your hands, then shape it into small balls.
Heat a wok with oil and parboil the meatballs until the surface turns golden. Then, remove them from the wok.
Heat a wok with 300 ml of water and add the sea cucumber and black mushroom.
Pour in seasoning (2) and cook over high heat to soften the sea cucumber.
Add the meatballs, bamboo shoot, and carrot, and cook over low heat until the mixture becomes dry.
Pour in the sauce and continue cooking until the sauce is completely absorbed. Then, remove from heat and serve.

Variations

You can add shrimp or chicken instead of pork for a different flavor profile.
Add chili peppers or Sichuan peppercorns for a spicy kick.

Cooking Tips & Tricks

Make sure to slice the sea cucumber and vegetables into uniform pieces to ensure even cooking.

- Parboil the meatballs before adding them to the wok to ensure they are cooked through.

- Be careful not to overcook the sea cucumber, as it can become rubbery if cooked for too long.

- Adjust the seasoning to your taste preferences, adding more soy sauce or sugar as needed.

Serving Suggestions

Serve Hong Sao Hai Shen Rou Wan with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Stir-frying and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use fresh mushrooms instead of dried black mushrooms.

- Substitute chicken broth for water in the sauce for added flavor.

Make Ahead Tips

You can prepare the meatballs and chop the vegetables ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish the dish with chopped spring onions or cilantro for a pop of color.

Pairing Recommendations

Serve this dish with a light and refreshing cucumber salad or a side of steamed bok choy.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains soy and eggs.

Summary

This dish is a good source of protein and essential nutrients, making it a healthy and satisfying meal option.

Summary

Hong Sao Hai Shen Rou Wan is a delicious and nutritious Chinese dish that is sure to impress your family and friends. With its unique combination of sea cucumber, lean pork, and vegetables, this dish is a flavorful and satisfying meal option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was handed down to me by an old fisherman I met while wandering the bustling streets of Hong Kong. His weathered hands gently unfolded a piece of parchment paper, revealing a treasure trove of ingredients and instructions written in elegant calligraphy.

"Hong Sao Hai Shen Rou Wan," he said with a twinkle in his eye. "A dish fit for emperors, passed down through generations in my family."

I was mesmerized by the intricate combination of flavors and the careful preparation required to create this culinary masterpiece. The fisherman explained each step in detail, his voice filled with passion and pride as he recounted the history behind the dish.

As I listened intently, I couldn't help but feel a sense of kinship with this kindred spirit who shared my love for cooking. We spent hours discussing techniques and sharing stories of our culinary adventures, forging a bond that transcended language barriers.

When the time came to bid farewell, the fisherman handed me the precious parchment paper, a symbol of our newfound friendship and mutual respect for the culinary arts. I promised to honor his legacy by mastering the recipe and passing it down to future generations.

Back in my humble kitchen, I set to work recreating the intricate dish that had captured my imagination. The ingredients were exotic and unfamiliar, requiring a delicate touch and a keen eye for detail. I carefully measured each component, savoring the aromas that filled the room as the dish began to take shape.

The preparation was laborious and time-consuming, but I reveled in the challenge of tackling a recipe that pushed me beyond my culinary comfort zone. With each step, I felt a sense of connection to the fisherman who had entrusted me with his family's legacy, a responsibility I did not take lightly.

As the final touches were added and the dish was presented on a platter, I marveled at the beauty of the finished product. The flavors melded together in perfect harmony, creating a symphony of taste that danced on my palate with each bite.

I shared the dish with my family and friends, their eyes widening in awe as they tasted the fruits of my labor. The fisherman's legacy lived on through my interpretation of his recipe, a testament to the power of food to transcend cultural boundaries and unite people from all walks of life.

In the years that followed, I continued to refine my skills and experiment with new flavors and techniques, always mindful of the lessons I had learned from the fisherman on that fateful day in Hong Kong. His spirit guided me as I embarked on a culinary journey that spanned continents and cultures, enriching my life in ways I never could have imagined.

And so, the recipe for Hong Sao Hai Shen Rou Wan became more than just a dish to me. It was a symbol of friendship, tradition, and the enduring power of food to bring people together in a shared celebration of life's simple pleasures. I cherished the memories of that fateful encounter with the fisherman, knowing that his legacy would live on through the generations to come.