Braised Pork and Fresh Oysters in Clay Pot

Title:
Braised Pork and Fresh Oysters in Clay Pot

Yield:
4 Servings

Categories:
Main
Dishes,
Oriental




Ingredients:





   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





----------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini