Most of the time we used dried pig tendons to cook dishes.
However, I managed to get some fresh pig tendons from my usual pork supplier and trust me its yummy.
6 pieces fresh pig tendons
2 large dried fish maw
Home prepared chicken stock
Superior Dark Soy Sauce
Soak the dried fish maw until softened. Drained and cut into your desired slices.
I prefer the fish maw in thick pieces.
Washed and pat dry the fresh pig tendons and set aside.
Heat wok with some cooking oil and add minced garlic.
Sautéed garlic and add the pig tendons.
Stir fry for few minutes and add superior dark soy sauce, oyster sauce, sesame oil and some coarse sugar.
Mix well and let the sauces incorporated into pig tendons.
Add one and half bowls of home prepared chicken stock and leave it to simmer for about 30 minutes or more depending on the quantity of pig tendons used.
Taste the seasoning and adjust according to your taste bud.
Once the pork tendons are tender, add your desired cut fish maw slices and leave it to simmer in the pot for another 10 minutes to absorb the braising sauce.
Remember to check on the braising sauce is not running too low. Add more chicken stock if required.
Turn off the heat and serve.
Its best to serve this dish with a hot plate of white rice.
For more Chinese New Year recipes, check out here.