Chinese · Dinner
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.
$$
30 minsPrep
120 minsCook
150 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
8gSugar
4gFiber
780mgSodium
165mgChol
Goes well with
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local
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international
Instructions
1
Prep
Blanch pork belly in boiling water for 3 minutes, drain, pat dry. Soak shiitake for 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 and slice 3 ginger pieces. Halve choy sum lengthways. Mince 1 garlic clove for greens. Cook jasmine rice.
2
Sear
Heat 0.5 tbsp oil in a medium casserole over medium-high heat. Brown pork belly on all sides for 3–4 minutes until golden. Remove and set aside.
3
Bloom
Add crushed garlic, ginger slices, and star anise to the pot. Stir for 30 seconds until fragrant.
4
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 for 60–70 minutes until pork is fork-tender.
5
Simmer
Add shrimp and scallops, cover, cook for 4–5 minutes until shrimp turn pink and scallops become just opaque. Do not overcook.
6
Boil
While the braise finishes, blanch choy sum in boiling salted water for 1–2 minutes until bright and tender. Drain well. Fry minced garlic in 0.5 tbsp oil for 30 seconds, pour over greens with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil. Toss to coat.
7
Plate
Ladle the braised pot contents into a serving vessel or divide between two bowls. Arrange steamed jasmine rice and dressed choy sum alongside. Serve directly from the pot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g (5.3 oz) pork belly
- 100g (3.5 oz) raw shrimp
- 75g (2.6 oz) scallops
- 4 medium dried shiitake mushrooms
- 50g (1.8 oz) dried sea cucumber
- 4 quail eggs
- 50g (1.8 oz) bamboo shoots
- 3 garlic cloves
- 6g (0.2 oz) fresh ginger
- 40ml (2.7 tbsp) Shaoxing rice wine
- 30ml (2 tbsp) dark soy sauce
- 30ml (2 tbsp) light soy sauce
- 37ml (2.5 tbsp) oyster sauce
- 10g (0.4 oz) rock sugar
- 400ml (1 2/3 cup) chicken stock
- 1 whole star anise
- 1 tbsp neutral oil
- 250g (8.8 oz) choy sum or bok choy
- 0.5 tsp sesame oil
- 400g (14.1 oz) steamed jasmine rice