*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 18, 2024 5:26 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Oriental » Braised Pork & Fresh Oysters In Clay Pot
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Braised Pork & Fresh Oysters In Clay Pot recipe to your favorite Save to favorite   Discuss Braised Pork & Fresh Oysters In Clay Pot recipe Write a comment   Print Braised Pork & Fresh Oysters In Clay Pot recipe Print this recipe   Email Braised Pork & Fresh Oysters In Clay Pot recipe to friend Email this recipe
  Braised Pork & Fresh Oysters In Clay Pot
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
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 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
Cornstarch paste
1/2 cup Peanut oil
Chinese parsley for garnish

MMMMMMARINADE

1/4 cup Medium sherry
2 tsp Thin soy sauce
2 Cloves garlic, minced
1 tsp 5-spice powder
1 tsp Lemon juice
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.
Rate this recipe:  
Featured Recipe
» CITRUS WINE CHICKEN
Category: Diabetic
Hits: 181
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com