Sizzling Pork Jowl Claypot 啫啫豬頸肉煲
A classic Cantonese sizzling claypot dish featuring tender and crispy pork jowl, wok-fried with aromatic ginger, spring onion, and garlic, then braised in a savory sauce. The claypot retains heat, creating a "sizzling" effect and infusing the flavors deeply.
Hong Kong
Pork
Nutrition (per serving)
520kcalCalories
38.5gProtein
8.2gCarbs
37.8gFat
1.2gFiber
1240mgSodium
Ingredients
- Pork Jowl: 500g
- Ginger: 1 knob (about 50g), sliced
- Spring Onion (Scallion): 3 stalks, cut into 5cm lengths
- Garlic: 4 cloves, smashed
- Dried Shiitake Mushrooms: 5-6 pieces, rehydrated and stemmed
- Shaoxing Wine: 2 tbsp
- Dark Soy Sauce: 1 tbsp
- Light Soy Sauce: 2 tbsp
- Oyster Sauce: 1 tbsp
- Sugar: 1 tsp
- White Pepper: 1/2 tsp
- Cornstarch: 1 tsp
- Sesame Oil: 1 tsp
- Chicken Stock / Water: 150ml
- Cooking Oil: 2 tbsp
Steps
- Slice the Pork Jowl into thin pieces. Marinate with 1 tbsp Shaoxing Wine, 1 tbsp Light Soy Sauce, 1/2 tsp Sugar, 1/4 tsp White Pepper, and 1 tsp Cornstarch for at least 15 minutes.
- Prepare the sliced Ginger, Spring Onion, and smashed Garlic. In a small bowl, mix the remaining Shaoxing Wine, Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, remaining Sugar, remaining White Pepper, and Chicken Stock/Water to form the sauce.
- Heat Cooking Oil in a wok or large pan over high heat. Add the marinated Pork Jowl and stir-fry until golden and slightly crispy. Remove from wok and set aside.
- In the same wok, add a little more Cooking Oil if needed. Add Ginger, Garlic, and Dried Shiitake Mushrooms. Sauté until fragrant.
- Return the stir-fried Pork Jowl to the wok. Pour in the prepared sauce. Bring to a boil, then reduce heat and simmer for 5-7 minutes, allowing the flavors to meld. Stir in the Sesame Oil.
- Meanwhile, heat a claypot over high heat until very hot. Transfer the Pork Jowl mixture into the hot claypot. Arrange the Spring Onion on top. Cover and serve immediately, allowing the dish to sizzle at the table.
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