Method

1. Pour boiling water over the pork pearl bones and soak for 20 minutes to remove the blood and scum. Rinse the bones well and set aside.
2. Mix 2 tbsp corn flour to soften bones, massaging to ensure they are well coated. Set aside.
3. Heat up a wok/claypot at medium-low heat. Add half tbsp of oil and garlic and fry till fragrant, with the garlic slightly brown and yellow. Add dark soya sauce and oyster sauce. Stir and let the sauce boil gently for a minute till fragrant. Remember: Don’t use high heat as you may burn the sauce.
4. Add pearl bones. Mix well to coat bones with sauce. Add mushroom water and top up enough water to cover the bones. Cover the pot and bring to a boil, then add mushrooms. If you are using a thermal pot to cook the dish: after simmering in the pot for 20 minutes after adding the mushrooms, transfer the inner pot to the outer pot.
5. Leave it for 5 hours. If you are not using a thermal pot, simmer the mixture gently for 1.5 to 2 hours on the stove.
6. Before serving, remove inner pot to heat up pearl bones to a rolling boil. Adjust the taste accordingly if need be, by adding more oyster sauce or dark soya sauce.
7. Thicken the sauce with corn flour water. Add a few drops of sesame oil. Turn off the heat and serve the dish hot with rice or porridge. Enjoy!

Recipe by Quek Seok Bin