Clay Pot Pork
Immerse yourself in the rich, savory depths of **Clay Pot Pork**, a beloved comfort dish bursting with bold Asian flavors. Tender, melt-in-your-mouth pork belly is braised to perfection in a fragrant medley of soy sauce, oyster sauce, and fish sauce, enriched with the warmth of star anise and a hint of sweetness from brown sugar. This one-pot wonder harnesses the rustic charm of cooking in a traditional clay pot, offering even heat distribution for intensely flavorful results. Topped with fresh spring onions and optional red chili for a hint of spice, this dish pairs beautifully with steamed rice, making it an irresistible choice for an easy yet impressive dinner. Perfect for lovers of braised dishes, this recipe is a fusion of aromatic ingredients and a slow-cooking technique that guarantees hearty, satisfying bites in every forkful.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 4 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Brown sugar
- 4 pieces Garlic cloves
- 3 pieces Shallots
- 2 pieces Star anise
- 1 teaspoon Ground black pepper
- 1 cup Water
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions
- 1 piece Red chili (optional)
Instructions
Cut the pork belly into bite-sized pieces (around 2-inch cubes) and set aside.
Finely chop the garlic and shallots. Slice the spring onions and red chili, if using, for garnish.
Heat 2 tablespoons of vegetable oil in a clay pot or heavy-bottomed skillet over medium heat.
Add the chopped garlic and shallots. Sauté until fragrant and golden, about 2-3 minutes.
Add the pork belly pieces to the pot. Sear them on all sides until lightly browned, about 5-7 minutes.
Stir in the soy sauce, dark soy sauce, fish sauce, oyster sauce, and brown sugar. Toss to coat the pork evenly in the sauces.
Add 1 cup of water and drop in the star anise. Stir well, then bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the pork braise for 30-35 minutes, stirring occasionally to prevent sticking.
After the pork has become tender and the sauce has thickened slightly, sprinkle in the ground black pepper.
Remove the lid and cook for an additional 5 minutes if the sauce needs to reduce further.
Turn off the heat. Garnish the dish with sliced spring onions and red chili, if desired.
Serve hot with steamed rice and enjoy this flavorful comfort dish!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5475 mg | 238% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
