Cantonese claypot stew

Method

1. 1 Blanch the pork belly for 4 minutes, then rinse and cut into 3 cm cubes.
2. 2 Soak the shiitake mushrooms and dried orange peel, then reserve the soaking liquid.
3. 3 Pan-fry the meat, then caramelize the rock sugar and pour in Shaoxing wine.
4. 4 Transfer everything to an earthenware pot, then pour in the mushroom soaking water and soy sauce.
5. 5 Simmer over the lowest heat for 70 minutes in an earthenware pot; the earthenware pot retains heat evenly, so the sauce thickens while the meat remains moist.
6. 6 Add the diced radishes during the last 25 minutes, then sprinkle with shredded ginger and green onions.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: simmer under high pressure for 25 minutes, then release the pressure naturally; add the radishes after opening the lid and cook for 15 minutes.