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Serves: 4
Ingredients:
1/2 lb boneless pork butt, cut in
1 1 1/2 cubes
8 medium fresh pacific oysters (or
1 10 oz. jar)
4 green onions
1 1/2 cup warm water
1 tbsp brown bean sauce
1 tsp dark soy sauce
1 tsp fresh ginger, minced
1 piece dried orange peel
2 tbsp medium sherry
1 cornstarch paste
1/2 cup peanut oil
1 chinese parsley for garnish
Marinade:
1/4 cup medium sherry
2 tsp thin soy sauce
2 cloves garlic, minced
1 tsp 5-spice powder
1 tsp lemon juice
Directions:
Marinating: Combine marinade ingredients in
bowl large enough to hold
pork, mixing well. Add pork, cover, and
marinate at room temperature
for 1 hour.
Braising: Drain pork, taking care to remove
pieces of garlic. Heat
oil in wok until it begins to smoke. Fry pork
cubes, a few at a time,
until brown and crusty. Do this quickly to
sear meat without cooking
it through. Drain in Chinese strainer or on
paper towel. Strain and
reserve cooking oil.
Clay Pot: In cool clay pot, combine water,
bean sauce, dark soy,
minced ginger, dried orange peel, and sherry.
Bring to boil, then add
braised pork cubes. Reduce heat, cover pot,
and simmer for 30
minutes. Meanwhile, wash and trim green
onions, cut into 2" sections.
Drain oysters. When pork has simmered 30
minutes, add onions and
oysters. You can stop the dish before adding
oysters and onion. Cover
and cook at medium heat for 15 minutes more.
Turn up to boil, dribble
in cornstarch paste to make light gravy. Serve
with garnish of
parsley.
Buy Clay Pot:
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
