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Name: Braised Pork and Fresh Oysters in Clay Pot
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Boneless pork butt; cut in; 1 ts Dark soy sauce; Cornstarch paste; 2 Garlic minced; 4 Green onions; 1/2 c Peanut oil; 2 tb Medium sherry; 1/4 c Medium sherry; 1 Piece dried orange peel; 1 ts Fresh ginger; minced; 2 ts Thin soy sauce; 8 Medium fresh Pacific oysters; Chinese or Italian parsley; 1 tb Brown bean sauce; 1 ts 5-spice powder; 1 ts Lemon juice; 1 1/2 c Warm water

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INGREDIENTS

1/2 lb Boneless pork butt; cut in
1 ts Dark soy sauce
Cornstarch paste
2 Garlic ; minced
4 Green onions
1/2 c Peanut oil
2 tb Medium sherry
1/4 c Medium sherry
1 Piece dried orange peel
1 ts Fresh ginger; minced
2 ts Thin soy sauce
8 Medium fresh Pacific oysters
MARINADE
Chinese or Italian parsley
1 tb Brown bean sauce
1 ts 5-spice powder
1 ts Lemon juice
1 1/2 c Warm water

Servings

INSTRUCTIONS

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.

NOTES

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Braised Pork and Fresh Oysters in Clay Pot

1/2 lb Boneless pork butt; cut in
1 ts Dark soy sauce
 Cornstarch paste
2 Garlic minced
4 Green onions
1/2 c Peanut oil
2 tb Medium sherry
1/4 c Medium sherry
1 Piece dried orange peel
1 ts Fresh ginger; minced
2 ts Thin soy sauce
8 Medium fresh Pacific oysters
 MARINADE
 Chinese or Italian parsley
1 tb Brown bean sauce
1 ts 5-spice powder
1 ts Lemon juice
1 1/2 c Warm water

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.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 260
Calories from Fat: 243 (93%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 8.7g
Cholesterol 0mg		0 %
Sodium 121.5mg		4 %
Potassium 48.1mg		1 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4.4g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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