Why is Braised Pork with Bamboo Shoots so delicious???
Spring bamboo shoots are in season now. Besides stir-fried bamboo shoots, you can also make braised pork with bamboo shoots, which is essentially braised pork with added bamboo shoots. Every time I make braised pork, my husband can eat four bowls of rice—that's how he got his belly so big! Hahaha Remember to share your creations!
Ingredients
Steps
So many bamboo shoots! Processing them almost made me cry... Ever heard of 'bamboo shoot socializing'? My mom went to the mountains to buy high-altitude Longjing tea, and the tea farmers gave her wild hairy bamboo shoots. This is our annual 'bamboo shoot socializing'...
How to prepare spring bamboo shoots: make a straight cut and peel them whole—very convenient. No need to peel them layer by layer? Haha, I can't help but sing...
After processing, trim the ends a bit. Normally, I'd pressure-cook the bamboo shoots for storage, but today I'm too lazy for that~
Cut the bamboo shoots like this—they'll look very pretty in the final dish. Since they'll be braised for a long time, it's fine if they're slightly larger.
Cut the pork belly into chunks. The fatty parts can be cut slightly smaller~
Heat oil over high heat, add 20g of rock sugar, then reduce to low heat to caramelize the sugar. Once the sugar melts, add the ginger slices. At this point, boil a pot of water~
About 10 seconds after the sugar melts, add the pork belly and pan-fry it. Keep the heat low. After frying for a while, stir-fry and continue frying~
Turn the heat up slightly and keep stir-frying~ Let the fat render out a bit~
Add 1 tbsp of light soy sauce, 1 tbsp of cooking wine, and 1 tbsp of dark soy sauce. Stir-fry evenly.
Add 2 star anise, 2 bay leaves, 1 cinnamon stick, and 1 small chili (optional). Stir-fry briefly.
Add hot water—it must be hot, or the meat will toughen. Pour it into the stew pot. Add a full pot of water; no need to add more later~
Turn the heat to high, add the bamboo shoots, 2 tbsp of salt, a few small pieces of rock sugar, 1 tbsp of dark soy sauce, and a handful of scallions. Cover and simmer on high heat for 10 minutes, then reduce to low heat.
After simmering for half an hour, uncover and reduce the sauce over high heat. Once the sauce thickens, remove the bay leaves, star anise, and other spices. Taste and adjust—bamboo shoots absorb salt and oil, so don't overdo it.
Garnish with scallions and serve! I'm going to eat two bowls of rice!
The meat sauce mixed with rice!!! Absolutely delicious!