Bamboo Shoot Braised Pork
Ingredients
500g black-haired native pork belly, 4 bamboo shoots, 30g oil, 15g dark soy sauce, 20g light soy sauce, 30g yellow rock sugar, 30g Shaoxing wine, 1 piece ginger, 1 scallion, chopped scallions to taste, dried red chili peppers to taste, 5g salt
Cooking Method
1. Cut pork belly into 2cm cubes.
2. Blanch in cold water, then rinse and drain thoroughly.
3. Over low heat, caramelize sugar: melt oil and rock sugar slowly until deep brown.
4. Add blanched pork belly and stir-fry until each piece is coated with caramel.
5. Add Shaoxing wine, dark soy sauce, and light soy sauce in sequence. Stir-fry for 5 minutes.
6. Pour in approximately 1500ml boiling water. Add scallions and ginger. Bring to a boil over high heat. Simmer covered for 15 minutes, then reduce to low heat and cook for 1.5 hours.
7. Now prepare the bamboo shoots: peel off the outer layers and remove any tough parts. Test the tenderness by pressing with your fingernail—only keep sections that yield easily.
8. Cut the bamboo shoots into rough chunks and rinse thoroughly under running water.
9. In a separate pot, bring salted water to a boil. Add the bamboo shoot chunks and boil for 10 minutes. Drain and set aside.
10. After the meat has simmered for 1.5 hours, remove the scallions and ginger. Add the cooked bamboo shoots.
11. For those who enjoy spicy flavors, add some dried red chili peppers. Simmer over medium heat for 15 minutes, then increase to high heat to reduce the sauce until thick and sticky.
12. Transfer to a serving dish, sprinkle with a little chopped scallion, and serve.