For the Braised Pork
- Blanch pork trotter in water and 3 slices of ginger for 5 mins. This will lessen the porky smell. Drain and rinse the pork. Set aside.
- Rub salt and dark soy sauce on pork trotter.
- In a wok, heat 2 tbsp oil and sear all sides of the pork trotter until browned and set aside.
- In the same wok, pan-fry shiitake mushrooms and dried oysters for 1-2 mins and set aside.
- Prepare a pressure cooker. Add pork trotter, shiitake mushrooms, dried oysters and all the remaining ingredients. Fill pressure cooker with water enough to immerse the pork. Seal the lid and cook on high for 30-40 mins and until sauce thickens slightly. Add in the black moss fungus and stir.
- Taste test and adjust with more rock sugar or soy sauce if necessary.
For the Seafood Vegetables
- In a small pot, fill half full with water and bring to boil. Add Shaoxing wine, spring onions and ginger slices. Keep boiling for another 5 mins.
- Add prawns and scallops to the pot to poach for about 2-3 mins. Drain prawns and scallops and set aside.
- In another pot, bring chicken stock, wombok and daikon to boil then simmer until daikon is tender. Remove wombok and daikon from the pot and set aside.
- With the chicken stock still boiling, add abalone into the pot to cook for 1 min and set aside. Then, blanch broccoli until tender and set aside.
To assemble the Pun Choy
- Prepare a large pot, about 28-30cm in diameter and 10-15 cm in depth.
- Layer the base with wombok. Save some to place on top with the other ingredients.
- Carefully arrange the rest of the ingredients around the pot. There are no set rules, but you’d want to display all the ingredients in their full glory.
- Lastly, get your loved ones together and dig in!