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 ts Fresh ginger, minced
-1/2" cubes 1 Piece dried orange peel
8 md Fresh Pacific oysters (OR 2 tb Medium sherry
10 oz Jar) Cornstarch paste
4 Green onions 1/2 c Peanut oil
1 1/2 c Warm water Chinese or Italian parsley
1 tb Brown bean sauce -for garnish
1 ts Dark soy sauce

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

Among our favorite clay pot dishes is something only a Cantonese chef
would dare to have created.

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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