Subj : Pears

Subj : Pears
To : Ben Collver
From : Dave Drum
Date : Wed Sep 10 2025 05:11 am

-=> Ben Collver wrote to Dave Drum <=-

DD> While that's happening, peel the pears. They need to be pared
DD> very thinly (forgive the pun).

BC> I was not prepared for that one. ;)

Actually, it was not a pun. A pun is a misapplication of a homonyn. If
I want to make a pun I have to, first, o-pun the door to its use. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
Yield: 14 Servings

MMMMM------------------------BRAISED PORK-----------------------------
1 Pork trotter
3 sl Gingerroot
1/2 ts Salt
1 tb Dark soy sauce
+=PLUS=+
2 tb Oil; (for rubbing)
1 c Dried shiitake mushrooms;
- soaked till soft, sliced
5 Dried oysters

MMMMM-------------------------ALONG WITH------------------------------
1 (3 cm/1-1/4") pc rock sugar
3 sl Gingerroot
2 Spring onions
6 cl Garlic
2 tb Oyster sauce
1 tb Dark soy sauce
1 tb Light soy sauce
2 Handfuls black moss fungus;
- soaked in water 30 mins

MMMMM--------------------SEAFOOD & VEGETABLES-------------------------
2 Dpring onions; tied in knot
2 sl Gingerroot
1 tb Shaoxing wine
10 lg Prawns, deveined, shell on
10 lg Fresh scallops
800 ml (27 fl oz) chicken stock
425 g (15 oz) can abalone
1 sm Head broccoli; in florets
1/4 Head wombok (napa) in 3cm
- 1 1/4") slices
1 md Daikon white radish; in 1cm
- .4" slices
1/2 Roast duck
1/2 Roast chicken
150 g (5 1/2 oz) crispy roast pork
- siu yuk

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 (12") in diameter and 10-15 cm (6") 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!

RECIPE FROM: https://asianinspirations.com.au

Uncle Dirty Dave's Archives

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