Photograph of the finished Cantonese claypot stew

China · Thịt om nồi đất kiểu Quảng Đông

Cantonese claypot stew

2 hr 20 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.4 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 7.1 oz
  • Photograph of White radish White radish 1.8 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Rock sugar Rock sugar 2.8 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Dried tangerine peel Dried tangerine peel 0.7 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking