Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1/4 cup sweet red wine (such as Lambrusco)
- 1 teaspoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon 5-spice powder
- 1 teaspoon lemon juice
- 1/2 pound boneless pork butt, cut in 1-1/2-inch cubes
- 1 Tablespoon olive oil
- 1-1/2 cups warm water
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon minced fresh ginger
- 1 Tablespoon fresh orange juice
- 1 Tablespoon sweet red wine
- 1 Tablespoon grated orange zest
- 8 medium fresh oysters (or one 10-ounce jar)
- 4 green onions, cut into 2-inch lengths
- Cornstarch paste of 1 teaspoon cornstarch blended with 1 Tablespoon water
- Chinese parsley for garnish
Soak claypot in cold water for 15 minutes.
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.
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.
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.
Garnish with Chinese parsley to serve.
Yield: 4 servings