Sea Cucumber Stuffed Meat (海參釀肉)

A classic hai sam niang rou–style dish that pairs the springy bite of sea cucumber with a savoury pork filling, boosted with dried mushroom, leek, and ginger for extra aroma. Finished with a glossy oyster–soy sauce made from the steaming juices, it’s rich, comforting, and beautifully umami-forward.

Ingredients

Steps

Soak sea cucumbers for about 3 days
Also soak the dried mushrooms in warm water for 30 minutes
Once soaked, remove the inner linings of the sea cucumbers with a scissor
Blanch the sea cucumbers with green onions and cooking wine for about 30 minutes
Once done, let run under cold water to retain a chewy texture. Reserve once done
Marinate the minced pork with listed ingredients and mix in one direction until you get a sticky consistency
Then, roughly fry the chopped leek in a pan until aromatic
Afterwards, add the fried leek into minced pork
Blend the mushroom in a grinder and add into minced pork
Incorporate well into the marinated minced pork
Stuff the sea cucumber with the mince mixture as shown
In a heated pan, pan fry the leeks to slightly browned
Place on the plate in between the sea cucumbers
Place in a pot and let steam for 15 minutes in medium heat
Once it’s steamed, you can see some juice being excreted to the bottom of the plate, reserve onto a cooking pot
And add in oyster sauce, soy sauce and white pepper to thicken as a sauce
Lastly, pour it over the finished products
Serve and enjoy!