China · Chinese

Sea cucumber braised with pork tendon

A home banquet hot dish of rehydrated sea cucumber and pork tendon braised together, common in Shandong and Northeast Chinese cooking. Public reference · home adaptation, not a historical original.

50 minutes · 4 servings · advanced

Sea cucumber braised with pork tendon

Public reference · Home adaptation Sea cucumber braised with pork tendon is common in Shandong and Liaoning cooking; the Liaoning version is a recognised regional signature and has been named a Manchu–Han banquet “gold dish”. The Manchu–Han banquet placed sea cucumber and tendon alongside fish maw, abalone and bird's nest. Uses ready-to-eat / pre-cooked sea cucumber and tendon to keep the recipe realistic at home; dry sea cucumber requires 2–3 days of soaking outside this timing. Sea cucumber and tendon toughen if overcooked — short blanching in stages preserves bounce. Seasoning and slurry thickness are editorial. Contains seafood (sea cucumber); light soy contains soy and wheat; rice wine contains alcohol. Avoid for seafood allergy; limit for gout. 百度百科：蹄筋烧海参 — Standard procedure of separately blanching and braising rehydrated sea cucumber and tendon, then thickening with starch. https://baike.baidu.com/item/%E9%A2%BC%E7%AD%8B%E7%83%A7%E6%B5%B7%E5%8F%82/5836723 美食天下：蹄筋烧海参 — Home-style aromatics, light soy and sugar glacé finishing and slurry reduction. https://m.meishichina.com/recipe/103320 FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C reheat temperature for pork products. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • ready-to-eat rehydrated sea cucumber300 g
  • pre-cooked pork tendon200 g
  • ginger10 g
  • scallion20 g
  • light soy sauce15 ml
  • Shaoxing rice wine15 ml
  • cornstarch8 g
  • neutral cooking oil15 ml
  • unsalted chicken stock, for braising400 ml

Directions

  1. 1

    Slice tendon diagonally for more surface. Halve the sea cucumber, rinse under running water to clear the cavity. Slice ginger; cut scallion whites into sections and the green parts finely.

  2. 2

    Blanch tendon and sea cucumber separately in boiling water with ginger and rice wine for about 30 seconds; drain. Sea cucumber needs no more than 20 seconds to keep its bounce.

  3. 3

    Heat oil in a pan, gently fry ginger and scallion whites, then pour in chicken stock and bring to a boil.

  4. 4

    Add tendon and light soy sauce, simmer 8 minutes; add sea cucumber and simmer 3 more minutes until heated through.

  5. 5

    Mix cornstarch with a splash of water, drizzle in to thicken lightly, scatter scallion greens, divide among plates and serve immediately.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.