Main Courses

Fish Maw, Shiitake Mushroom, and Pork Belly Stew (花胶冬菇燘五花肉)

Fish Maw, Shiitake Mushroom, and Pork Belly Stew (花胶冬菇燘五花肉)

花胶冬菇燘五花肉, or Fish Maw, Shiitake Mushroom, and Pork Belly Stew, is a luxurious Chinese dish celebrated for its rich flavors and health benefits, particularly known for nourishing the skin and boosting vitality. The combination of soft and spongy fish maw, earthy shiitake mushrooms, and the decadent melt-in-your-mouth texture of pork belly creates a deeply satisfying dish. Here's how to make it:
Course Main Course
Cuisine Chinese


For the Stew:

  • 300 g pork belly cut into large chunks
  • 100 g dried fish maw soaked overnight until soft, then drained and cut into pieces
  • 6-8 dried shiitake mushrooms soaked in warm water until soft, then stems removed and sliced
  • 2 tablespoons vegetable oil
  • 3 slices ginger
  • 2 cloves garlic minced
  • 1 liter of water or as needed
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • Salt to taste

Optional Ingredients for Enhanced Flavor:

  • A few slices of dried tangerine peel soaked to soften
  • 1 star anise
  • Green onions or cilantro for garnish


Prepare the Pork Belly:

  • Blanch the pork belly chunks in boiling water for about 5 minutes to remove impurities. Drain and set aside.

Soak the Fish Maw and Mushrooms:

  • Soak the fish maw in water overnight until it softens, then drain and cut into pieces. Soak the shiitake mushrooms until soft, remove the stems, and slice.

Sauté Aromatics:

  • Heat the vegetable oil in a large pot over medium heat. Add the ginger and garlic, sautéing until fragrant.

Brown the Pork Belly:

  • Add the pork belly to the pot and cook until lightly browned.

Add the Mushrooms and Fish Maw:

  • Incorporate the sliced mushrooms and fish maw into the pot, stirring to combine.

Add Liquids and Season:

  • Pour in enough water to cover all the ingredients. Stir in the soy sauce, oyster sauce, Shaoxing wine, sugar, and if using, the tangerine peel and star anise. Bring to a boil, then reduce the heat to low.

Simmer the Stew:

  • Cover the pot and simmer for about 1.5 to 2 hours, or until the pork belly is tender and the fish maw has absorbed the flavors of the stew.

Season to Taste:

  • After simmering, check the stew and season with salt as needed. Adjust the seasoning according to your preference.

Garnish and Serve:

  • Serve the stew hot, garnished with green onions or cilantro if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating