Braised Pork & Fresh Oysters in Clay Pot
Submitted by cheryldenise
Pork cubes marinated in five spice and sherry, wok-seared, then clay pot braised with brown bean sauce, dried orange peel, ginger, and fresh oysters. Cantonese surf-and-turf at its finest.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis Cantonese clay pot dish brings together two ingredients you might not expect on the same plate, and the result is extraordinary.
Pork cubes soak in a marinade of sherry, soy sauce, garlic, five spice powder, and lemon juice, building layers of fragrance before they ever touch the hot oil.
A quick, hard sear in the wok gives them a crusty shell, then they slide into the clay pot with brown bean sauce, dark soy, fresh ginger, dried orange peel, and sherry for a 30-minute braise.
Fresh Pacific oysters and scallions go in for the last 15 minutes, their briny juices mingling with the rich, spice-scented pork broth into something deeply savory and subtly sweet.
A swirl of cornstarch thickens it into a glossy gravy, and a scattering of fresh cilantro finishes the bowl.
Chef’s Tips
- Sear the pork in small batches in smoking-hot oil. Crowding the wok drops the temperature and steams the meat instead of crusting it.
- Remove the garlic pieces from the marinade before frying. Minced garlic burns fast in hot oil and turns bitter.
- Add the oysters last and don’t overcook them. Fifteen minutes is plenty. Overcooked oysters turn rubbery and lose their delicate, briny sweetness.
- Use a proper clay pot if you can find one. It holds heat gently and evenly, which is ideal for this kind of slow simmer. A Dutch oven will work, but the experience isn’t quite the same.
Ingredients
Directions
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.
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