Clay Pot Braised Dishes

Clay Pot Braised Dishes

　　When the weather turns cold, restaurants start serving clay pot dishes. While many of these are stewed or simmered, none have the same impact as Guangdong’s clay pot braised (zé) dishes.

　　In the method known as “zé,” ingredients like pork ribs must be fresh, thoroughly washed, and all moisture must be drained and dried. The word “zé” means dry roasting: no water is added to the clay pot. Instead, the dish relies on the natural moisture from the meat and ingredients like garlic to cook through dry heat on the stovetop. Besides meats and offal, there are also vegetable versions of zé dishes, mainly using Chinese broccoli and water spinach. These vegetable zé dishes also use seasonings and are very flavorful, yet no water is added—they rely solely on the vegetables’ own moisture for dry roasting. What makes these dishes special is that it’s best to use earthenware clay pots rather than porcelain ones. Earthenware heats evenly, has many tiny pores, and absorbs moisture well.

　　The most flavorful way to enjoy zé dishes is to have them cooked and served right in front of you. A clay pot, bound with wire around its outer rim, is first filled with garlic cloves—often making up more than half the pot. Not just garlic, the base also includes dried shallots and minced ginger. Then, ingredients like bullfrog or pork ribs are marinated on the spot using a prepared sauce to infuse them with flavor and enhance their aroma. Once the bullfrog and ribs are coated in the sauce, they’re placed on top of the garlic layer, the pot is covered, and it’s placed over the heat to braise.

　　When the dish is ready, several clay pots are brought out together. As soon as the lids are lifted, an irresistible aroma wafts out. The bullfrog meat is especially springy, the pork belly is delightfully crispy, and the sauce on top has turned into a semi-gelatinous, incredibly fragrant layer.