Pork Clay pot

Clay pot cooking is a technique of cooking using an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. Clay pots are well suited for slow-cooked food. Clay pot is traditionally served with steamed white jasmine rice as is recommended here.

1 1/2 pound pork leg shanks and stew pork
2 tablespoon Shao-Hsing rice wine
1 tablespoon rice wine vinegar or black vinegar
1 tablespoon Marin
1 tablespoon dark mushroom or shrimp soy sauce
1 tablespoon fresh minced ginger
3 pieces orange peel
1/2 teaspoon toasted sesame oil (optional)
1⁄2 cup dried shiitake mushrooms
3 tablespoon peanut oil
1 small can chopped water chestnuts
1 teaspoon crushed red pepper (optional)
White pepper
1 1⁄2 tablespoons tapioca starch and 2 tablespoon water mixture (paste) Cilantro
Green scallions
1 cup bean sprouts
Garnish
Chopped cilantro
1⁄2 cup chopped scallion greens Lime wedges
1/4 cup bean sprouts per person

1 1/2 cup cold water

Marinade

4 tablespoon Shao-Hsing rice wine 2 teaspoons light soy sauce
2 cloves chopped garlic
1 teaspoon 5-spice powder
1 teaspoon rice wine vinegar
1 tablespoon Marin

Combine marinade and pork in a large bowl and marinate at room temperature

for 1 hour.

Drain pork, taking care to remove pieces of garlic else they may burn. Pre heat a wok until it’s very hot. Add oil and fry pork cubes, a few at a time, to get a brown color on the meat but do not cook any more than this. Drain meat on paper towel.

Preheat oven to 375 F. Add pork to clay pot along with some dried mushrooms. In a separate pot, combine water, dark soy, minced ginger, orange peel, and Shao-Hsing rice wine, Marin, rice wine vinegar, and a splash of toasted sesame oil and optionally some crushed red pepper. Bring the liquid to a high boil and pour into clay pot. Place clay pot in oven for 1 1/2 hours or more or until the meat is tender.

When pork is perfectly tender, add water chestnuts and the whites of the scallions, and white pepper. Add more hot water if needed. Correct the seasoning. Return to oven and cook 10 more minutes. To thicken, move clay pot to a burner on medium low. Temporarily, remove some of the meat to a plate. Dribble in tapioca mixture while stirring to make light gravy. Return meat to clay pot. Place covered clay pot on heat proof platter and place on table with a pot holder on lid. Make sure platter is big enough to also hold the lid so people may serve them selves. Serve with steamed white jasmine rice.

Prior to serving, garnish with cilantro, some snap pea greens and the greens portions of the scallions. On the side, serve lime wedges and a handful of fresh bean sprouts per person.