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Long-stewed Claypot Pork Belly

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serves 4 to 6



  1. Soak mushrooms in warm water until soft, about 20 minutes.
  2. Squeeze out the excess water and discard woody stems.
  3. Strain mushroom water into a measuring cup and add plain water to equal 4 cups.
  4. Soak bean curd sticks in hot water until soft, then drain and set aside.
  5. Cut pork belly or beef brisket into bite-size chunks, then blanch for 20 minutes in boiling water, then drain and set aside.
  6. Heat cooking vessel and add peanut oil, ginger, and garlic, and stir-fry for 30 seconds.
  7. Add bamboo shoots, water chestnuts (or arrowroot), mushrooms, citrus peels, and bean curd sticks.
  8. Stir-fry for a minute.
  9. Add the rest of the ingredients and bring to a boil.
  10. Add blanched meat, bring back to a boil, and then simmer at least 1½ hours, partially covered, until meat is very tender (skim surface occasionally for excess fat, if you wish) if using greens, lay them on top of the stew, bring it to a steady simmer, and replace the cover.
  11. Steam the greens till tender, and then serve them on the side (or serve the stew ladled over a bed of greens).

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