Cardamom Pork Belly and Jowl Clay Pot豆蔻五花臉頰肉砂鍋
A rustic Cantonese clay pot dish featuring succulent pork belly and tender pork jowl braised with aromatic cardamom, creating a deeply flavourful and comforting meal. The slow cooking in the clay pot allows the spices to infuse the meat, while the collagen-rich jowl becomes silky and gelatinous.
01Ingredients
- 600g Pork belly
- 400g Pork jowl
- 8 pods Cardamom pods
- 30g Dried shiitake mushrooms
- 4 slices Ginger
- 3tbsp Dark soy sauce
- 1tbsp Light soy sauce
- 2tbsp Oyster sauce
- 1tbsp Shaoxing wine
- 1tsp Rock sugar
- 6 whole Dried red chilies
- 2 stalks Spring onion
- 1200ml Chicken stock
- 2tbsp Vegetable oil
Nutrition (per serving)658kcal
- Protein42.3g
- Carbs8.2g
- Fat50.1g
Fiber 1.1 gSodium 1247 mg
02Steps
- Blanch pork belly and pork jowl in boiling water for 5 minutes, then drain and rinse under cold water until clean
- Heat vegetable oil in a clay pot over medium-high heat, then add blanched pork and stir-fry until lightly golden, about 2 minutes
- Add ginger slices, dried red chilies, and cardamom pods, stir-fry for 30 seconds to release aromatics
- Add dried shiitake mushrooms, dark soy sauce, light soy sauce, oyster sauce, and Shaoxing wine, stir to combine
- Pour chicken stock and rock sugar into the pot, bring to a boil
- Once boiling, reduce heat to low, cover the clay pot with a lid, and simmer for 90 minutes until pork is extremely tender
- Add spring onion pieces and continue to simmer for another 5 minutes
- Taste the broth and adjust seasoning if needed. Serve hot directly from the clay pot at the table
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