Name: Braised Pork and Fresh Oysters in Clay Pot
Ingredients: 1/2 lb Boneless pork butt; cut in 1 1/2" cubes; 8 Medium fresh Pacific oysters (OR 1 10 oz. jar); 4 Green onions; 1 1/2 c Warm water; 1 tb Brown bean sauce; 1 ts Dark soy sauce; 1 ts Fresh ginger; minced; 1 Piece dried orange peel; 2 tb Medium sherry; Cornstarch paste; 1/2 c Peanut oil; Chinese or Italian parsley for garnish; 1/4 c Medium sherry; 2 ts Thin soy sauce; 2 Cloves garlic; minced; 1 ts 5-spice powder; 1 ts Lemon juice

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Main dish, Oriental	4	Servings

INGREDIENTS

1/2	lb	Boneless pork butt; cut in 1 1/2" cubes
8		Medium fresh Pacific oysters (OR 1 10 oz. jar)
4		Green onions
1 1/2	c	Warm water
1	tb	Brown bean sauce
1	ts	Dark soy sauce
1	ts	Fresh ginger; minced
1		Piece dried orange peel
2	tb	Medium sherry
		Cornstarch paste
1/2	c	Peanut oil
		Chinese or Italian parsley for garnish
1/4	c	Medium sherry
2	ts	Thin soy sauce
2		Cloves garlic; minced
1	ts	5-spice powder
1	ts	Lemon juice

INSTRUCTIONS

MARINADE
Marinating:  Combine marinade ingredients in bowl large enough to hold
pork, mixing well. Add pork, cover, and marinate at room temperature for 1
hour.
Braising:  Drain pork, taking care to remove pieces of garlic. Heat oil in
wok until it begins to smoke. Fry pork cubes, a few at a time, until brown
and crusty. Do this quickly to sear meat without cooking it through. Drain
in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay
Pot:  In cool clay pot, combine water, bean sauce, dark soy, minced ginger,
dried orange peel, and sherry. Bring to boil, then add braised pork cubes.
Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim
green onions, cut into 2" sections. Drain oysters. When pork has simmered
30
minutes, add onions and oysters. You can stop the dish before adding
oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn
up to boil, dribble in cornstarch paste to make light gravy. Serve with
garnish of parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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