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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch pork belly and pork jowl in boiling water for 5 minutes, then drain and rinse under cold water until clean
2. Heat vegetable oil in a clay pot over medium-high heat, then add blanched pork and stir-fry until lightly golden, about 2 minutes
3. Add ginger slices, dried red chilies, and cardamom pods, stir-fry for 30 seconds to release aromatics
4. Add dried shiitake mushrooms, dark soy sauce, light soy sauce, oyster sauce, and Shaoxing wine, stir to combine
5. Pour chicken stock and rock sugar into the pot, bring to a boil
6. Once boiling, reduce heat to low, cover the clay pot with a lid, and simmer for 90 minutes until pork is extremely tender
7. Add spring onion pieces and continue to simmer for another 5 minutes
8. Taste the broth and adjust seasoning if needed. Serve hot directly from the clay pot at the table

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