Long-stewed Claypot Pork Belly

Ingredients
15 large dried Chinese mushrooms

4-6 sticks of dried bean curd

2 1/2 pounds pork belly or beef brisket

2 Tbsp peanut oil

6 1/2-inch thick ginger slices (young fragrant ginger preferred)

5 garlic cloves peeled and crushed

1/4 cup bamboo shoots sliced 1/4-inch thick

10 fresh or canned water chestnuts, or 8 arrowroot

4 Tbsp bean sauce (whole bean preferred but crushed is fine too)

4 Tbsp oyster sauce

3 Tbsp sugar

2 slices each of lemon and orange peel

3 Tbsp rice wine or dry sherry

5 Tbsp soy sauce (if you've got light and dark sauces, make it 2 of the former and 3 of the latter)

Optional: a bunch of Chinese greens

Directions
Soak mushrooms in warm water until soft, about 20 minutes. Squeeze out the excess water and discard woody stems. Strain mushroom water into a measuring cup and add plain water to equal 4 cups.

Soak bean curd sticks in hot water until soft, then drain and set aside.

Cut pork belly or beef brisket into bite-size chunks, then blanch for 20 minutes in boiling water, then drain and set aside.

Heat cooking vessel and add peanut oil, ginger, and garlic, and stir-fry for 30 seconds. Add bamboo shoots, water chestnuts (or arrowroot), mushrooms, citrus peels, and bean curd sticks. Stir-fry for a minute. Add the rest of the ingredients and bring to a boil. Add blanched meat, bring back to a boil, and then simmer at least 1 1/2 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. Steam the greens till tender, and then serve them on the side (or serve the stew ladelled over a bed of greens).

serves 4 to 6