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Römertopf Braised Pork
A succulent braised pork belly dish cooked in a clay pot with Asian-inspired seasonings. The meat becomes tender and the sauce rich and flavorful, all with minimal preparation and effort.
Ingredients
- 1.000 slab pork belly
- 4.000 thin pork chops
- 1.000 thumb ginger
- 1.000 whole Spanish onion
- 3.000 cloves garlic cloves
- 3.000 whole spring onions
- 2.000 whole dried chillies
- 3.500 tablespoons oyster sauce
- 4.000 teaspoons dark soy sauce
- 2.000 teaspoons light soy sauce
- 3.000 tablespoons Shaoxing rice wine
- 2.000 teaspoons sesame oil
- 1.000 pinch white pepper
- 2.000 cups chicken stock
Instructions
- Soak the Römertopf lid and base in cold water for about 20 minutes.
- Prepare ingredients: julienne the ginger, slice the onion, chop the garlic and spring onions, and deseed the dried chillies.
- Combine oyster sauce, dark soy, light soy, Shaoxing rice wine, sesame oil, and white pepper in a bowl to make the sauce.
- Mix the sauce with the prepared vegetables and chillies.
- Place pork chops at the bottom of the wet Römertopf pot to keep them moist.
- Layer the sliced pork belly on top of the chops.
- Pour the sauce mixture over the meat, then add the chicken stock, ensuring as much meat as possible is submerged.
- Cover with the lid and place in a cold oven.
- Turn the oven temperature to 200°C with fan and bake for 2 hours total.
- Check seasonings at the 90-minute mark. Reduce temperature to 180°C with fan for the final 30 minutes if desired.
- Remove from oven and allow the pot to rest on a wooden board.
- Degrease by gently mopping excess oil with absorbent paper towels.
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