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Ingredientes
- 1/2 lb Boneless pork butt, cut in 1 1/2" cubes
- 8 med fresh Pacific oysters (Or possibly 1 10 ounce. jar)
- 4 x Green onions
- 1 1/2 c. Hot water
- 1 Tbsp. Brown bean sauce
- 1 tsp Dark soy sauce
- 1 tsp Fresh ginger, chopped
- 1 piece dry orange peel
- 2 Tbsp. Medium sherry Cornstarch paste
- 1/2 c. Peanut oil Chinese or possibly Italian parsley for garnish
- 1/4 c. Medium sherry
- 2 tsp Thin soy sauce
- 2 x Cloves garlic, chopped
- 1 tsp 5-spice pwdr
- 1 tsp Lemon juice
Direcciones
- Marinating: Combine marinade ingredients in bowl large sufficient to hold pork, mixing well. Add in pork, cover, and marinate at room temperature for 1 hour.
- Braising: Drain pork, taking care to remove pcs of garlic. Heat oil in wok till it begins to smoke. Fry pork cubes, a few at a time, till brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or possibly on paper towel. Strain and reserve veg. oil. Clay Pot: In cold clay pot, combine water, bean sauce, dark soy, chopped ginger, dry orange peel, and sherry. Bring to boil, then add in braised pork cubes.
- Reduce heat, cover pot, and simmer for 30 min. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30
- min, add in onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 min more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 281 | 69% |
| Total Fat 31.72g | 40% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.02g | |
| Cholesterol 73mg | 24% |
| Sodium 395mg | 16% |
| Potassium 372mg | 11% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.62g | 1% |
| Protein 17.37g | 28% |
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