Title: BRAISED PORK AND FRESH OYSTERS IN CLAY POT
Categories: Main dish, Oriental
Yield: 4 servings
1/2 lb Boneless pork butt; cut in
-1 1/2" cubes
8 Medium fresh Pacific oysters
-(OR 1 10 oz. jar)
4 Green onions
1 1/2 c Warm water
1 tb Brown bean sauce
1 ts Dark soy sauce
1 ts Fresh ginger; minced
1 Piece dried orange peel
2 tb Medium sherry
Cornstarch paste
1/2 c Peanut oil
Chinese or Italian parsley
-for garnish
MMMMM--------------------------MARINADE-------------------------------
1/4 c Medium sherry
2 ts Thin soy sauce
2 Cloves garlic; minced
1 ts 5-spice powder
1 ts Lemon juice
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.
