Pork Claypot with Spring Onion
A classic Chinese dish featuring tender pork, infused with aromatic spring onions, and cooked to perfection in a traditional claypot. The velveting technique ensures the pork is incredibly succulent, making this a satisfying and easy-to-prepare main course.
Ingredients
- 500 g pork loin or shoulder thinly sliced
- 1 tbsp soy sauce for velveting
- 1 tbsp rice wine or dry sherry for velveting
- 1 tsp cornstarch for velveting
- 0.5 tsp sesame oil for velveting
- Pinch salt for velveting
- Pinch white pepper for velveting
- 2 tbsp vegetable oil divided
- 1 inch ginger peeled and sliced
- 3 cloves garlic minced
- 1 cup chicken broth
- 2 tbsp oyster sauce
- 1 tsp sugar
- 4 large spring onions cut into 2-inch pieces
Instructions
- Slice the pork thinly against the grain. In a bowl, combine pork with 1 tbsp soy sauce, rice wine, cornstarch, sesame oil, salt, and white pepper. Mix well and let marinate for 15-20 minutes. This is the velveting step.
- Heat 1 tbsp vegetable oil in a claypot or heavy-bottomed pot over medium-high heat. Add the marinated pork and stir-fry until just cooked through and lightly browned, about 3-4 minutes. Remove pork from the pot and set aside.
- Add the remaining 1 tbsp vegetable oil to the pot. Add ginger and garlic, stir-fry until fragrant, about 30 seconds.
- Pour in the chicken broth, oyster sauce, and sugar. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the pork to the pot. Add the spring onions. Stir to combine.
- Cover the claypot and let it simmer for 10-15 minutes, or until the pork is very tender and the flavors have melded.
- Season with additional salt or soy sauce to taste if needed.
- Serve hot with steamed white rice.
Notes
For best results, allow the pork to marinate for at least 30 minutes. You can also add other vegetables like shiitake mushrooms or carrots. Serve with steamed rice. If you don't have a claypot, a heavy-bottomed Dutch oven or pot will work.