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
Food historians have proved the existence of recipes back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early records were just very basic pictorial instructions for meal preparation.
As our culinary historical trip moves to more modern times there are two interesting cookery books which appeared in the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals served to the rich and wealthy people of those days. By the arrival of the twentieth century, cooking books were increasing in popularity mostly as a result of increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Braised Pork & Fresh Oysters In Clay Pot recipe.
