Ingredients Jump to Instructions ↓

  1. 1/4 cup sweet red wine (such as Lambrusco)

  2. 1 teaspoon soy sauce

  3. 2 cloves garlic, minced

  4. 1 teaspoon 5-spice powder

  5. 1 teaspoon lemon juice

  6. 1/2 pound boneless pork butt, cut in 1-1/2-inch cubes

  7. 1 Tablespoon olive oil

  8. 1-1/2 cups warm water

  9. 1 Tablespoon Worcestershire sauce

  10. 1 teaspoon minced fresh ginger

  11. 1 Tablespoon fresh orange juice

  12. 1 Tablespoon sweet red wine

  13. 1 Tablespoon grated orange zest

  14. 8 medium fresh oysters (or one 10-ounce jar)

  15. 4 green onions, cut into 2-inch lengths

  16. 1 teaspoon cornstarch blended with

  17. 1 Tablespoon water

  18. Chinese parsley for garnish

Instructions Jump to Ingredients ↑

  1. Place wine , soy sauce , garlic , 5-spice powder , and lemon juice in a large freezer zip-top bag. Squish to combine. Add pork to the bag, squeeze out all the air, and seal. Let sit at room temperature for 1 hour to marinate.

  2. Soak claypot in cold water for 15 minutes.

  3. Drain pork in a colander and pat dry with paper towels. Heat a deep, heavy skillet over high heat. Add olive oil and swirl to coat the pan. Quickly brown pork, but do not let it cook through. Drain on paper towels.

  4. Whisk together water, Worcestershire sauce , ginger , orange juice, red wine, and orange zest. Pour into the drained claypot. Add pork, toss to coat, cover, and place in a cold oven. Turn heat to 450 F. Cook for 45 minutes.

  5. Add oysters and green onions to the claypot, stirring into the pork. Return to the oven, uncovered, and cook an additional 15 minutes. Remove from oven and stir in cornstarch paste to thicken gravy .

  6. Garnish with Chinese parsley to serve.

  7. Yield: 4 servings


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