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.
Servings: 4 servings
Braised Pork & Fresh Oysters In Clay Pot Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Pork; Seafood
The History of Recipes
Recipes as a concept can be tracked way back into history, certainly as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
During Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius also describes how the cooks of his times used many different herbs, including a few you will know for example bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, such as parsley and basil. These new foods and spices created an outbreak in books on cookery, most of which still exist in private collections. By the arrival of the 1900s, cooking publications were greatly in demand due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Braised Pork & Fresh Oysters In Clay Pot recipe.
