Slow-Stewed Pork in a Clay Pot

Name: Slow-Stewed Pork in a Clay Pot
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 dessertspoon groundnut (peanut) oil; 2 lemon leaves or 2 slices lemon peel; 2 tablespoons rice wine or dry sherry; 2 tablespoons sugar; 2 lemon leaves or 2 slices lemon peel; 3 tablespoons bean sauce; 3 tablespoons oyster sauce; 8 fresh or tinned whole water chestnuts; 8 fresh or tinned whole water chestnuts; 4 finely shredded lemon leaves or 2 dessertspoons lemon zest; 4 fresh red chilli peppers, seeded and finely shredded; 2 cubes fermented bean curd; 4 finely shredded lemon leaves or 2 dessertspoons lemon zest; 3 dessertspoons dark soy sauce; 1¾ pints (1 litre) water; 2 tablespoons rice wine or dry sherry; 2 dessertspoons light soy sauce; 2 sticks dried bean curd; 3 whole dried citrus peels; 15 large dried Chinese black mushrooms; 4 tablespoons sliced bamboo shoots, ¼ inch (½ cm) thick; 4 tablespoons sliced bamboo shoots, ¼ inch (½ cm) thick; 3 garlic cloves, peeled and crushed; 4 unpeeled fresh ginger slices, ½ inch (1 cm) thick; 4 unpeeled fresh ginger slices, ½ inch (1 cm) thick; 2 dessertspoons groundnut (peanut) oil; 3½ pounds (1.7 k) fresh pork belly or beef brisket; 3½ pounds (1.7 k) fresh pork belly or beef brisket

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

One of the more unusual dishes to he enjoyed in Hong Kong is braised mutton, which I had for the first time at King Bun, a well-known Cantonese-style restaurant in Hong Kong. The chef, Leung King, is acknowledged as one of the master chefs of the Colony. In fact, he is often referred to as the No. 1 chef — an honour not lightly bestowed. Cooking game is one of his many specialities, as is braised mutton, which probably has been introduced from northern China, either from Be

Ingredients

Asia
Mongolia
Hong Kong (China)
China
Guangzhou
Main course
Winter
Beijing

Ingredients

Method