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Suzhou Braised Pork in a Claypot

Makes: 4 servings

Ingredients:

For the Marinade:
2 Tbsps. soy sauce
1 Tbsp. dark soy sauce
1 Tbsp. cornstarch
1/8 tsp. Chinese five-spice powder
1-1/4 boneless pork shoulders, trimmed of excess fat
2 cups chicken broth
1/3 cup dry sherry or Chinese rice wine
2 Tbsps. oyster sauce
4 green onions, cut in half and lightly crushed
4 slices peeled ginger
2 whole star anise
1 cinnamon stick
1/4 cup crushed rock sugar or packed brown sugar
2 Tbsps. vegetable oil
6 cloves garlic, thinly sliced
1/2 lb. Napa cabbage, cut into 1 1/2-inch squares

Cooking:

1. Combine marinade ingredients in a bowl. Cut meat into 2-inch pieces. Add to marinade and stir to coat. Let stand for 1 hour. Combine seasoned broth ingredients in a 2-quart clay pot or other cooking pot.

2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add pork and cook until browned on all sides, 3 to 4 minutes.

3. Place meat in pot with seasoned broth. Bring to a boil (over medium heat if using a clay pot); reduce heat, cover, and simmer until meat is tender, 1 1/4 to 1 1/2 hours.

4. Add cabbage to meat; cover and simmer until cabbage is tender-crisp, about 10 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

5. Place cabbage on serving plate. Arrange pork over cabbage and pour sauce on top.

Recipe adapted from Feast by Martin Yan (Bay Books)
Copyright Yan Can Cook, Inc. 2006