Recipe 4 All: Braised Pork and Fresh Oysters in Clay Pot Recipe — Every recipe in the World on this site.

Recipe 4 All: Braised Pork and Fresh Oysters in Clay Pot Recipe

Braised Pork and Fresh Oysters in Clay Pot

Yield: 4 servings
½lb Boneless pork butt, cut in 1
8md Fresh Pacific oysters (OR
10oz Jar)
4  Green onions
cups Warm water
1tablespoon Brown bean sauce
1teaspoon Dark soy sauce
1teaspoon Fresh ginger, minced
1  Piece dried orange peel
2tablespoon Medium sherry
  Cornstarch paste
½cups Peanut oil
  Chinese or Italian parsley
¼cups Medium sherry
2teaspoon Thin soy sauce
2  Cloves garlic, minced
1teaspoon 5-spice powder
1teaspoon Lemon juice

Among our favorite clay pot dishes is something only a Cantonese chef would dare to have created.

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.

Serves 4

KEY WORDS: menu 20, main dish, make ahead, braise

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Related recipes: Chinese, Pork, Oysters

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