1/2 lb Boneless pork butt; cut in
-1 1/2" cubes
8    Medium 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 or Italian 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.