This is Spicy Pork in Claypot, thinly sliced pork that’s cooked with lots of dried and fresh chilies. The meat is spicy, but the sweetness from the dark soy sauce balanced the dish’s overall flavor. Feel free to substitute the pork with lamb meat, if you like, as lamb works very well with this recipe too. Just add about ½ teaspoon of cumin seeds to lessen some of the strong taste or “smell” of lamb meat. I enjoyed this flavorful meat dish with just some steamed rice. Try it.
Spicy Pork In Claypot
500 – 550 g Pork Loin, thinly sliced
2 to 3 Tbsp Peanut Oil
1 Tbsp Dried Shrimps, washed and dried
2 Cloves Garlic, chopped
8 to 10 Dried Chilies, cut into ½-inch length
3 to 5 Thai Bird’s Eye Chilies, chopped
½ Red Onion, sliced
Sea Salt to taste
3 Scallions, cut into ¾ inch length
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
3 Tbsp Dark Soy Sauce
¼ tsp Fresh Ground Black Pepper
In a medium size claypot, heat the oil over high heat. Add the dried shrimps and cook for about 20 seconds. Mix in the garlic and cook until golden brown in color.
Toss in the dried and bird’s eye chilies and give it a quick stir. Add in the pork and cook until they are no longer pink in color.
Then add onion and the prepared sauce. Continue to stir and cook for another minute or until the sauce has thicken and season with sea salt, if desired.
Garnish the meat with some scallions and serve immediately.