Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless pork butt, cut in
1 1/2" cubes
8 md Fresh Pacific oysters (OR
1 10 oz. jar)
4 Green onions
1 1/2 c Warm water
1 tb Brown bean sauce
1 ts Dark soy sauce
1 ts Fresh ginger, minced
1 Piece dried orange peel
2 tb Medium sherry
Cornstarch paste
1/2 c Peanut oil
Chinese parsley for garnish

--------------------------MARINADE-------------------------------
1/4 c Medium sherry
2 ts Thin soy sauce
2 Cloves garlic, minced
1 ts 5-spice powder
1 ts Lemon juice

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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