Braised Pork with Dried Bamboo Shoots

Soak salted bamboo shoots one day in advance. Longer soaking removes more salt for better texture.

Cut pork belly into chunks and blanch in boiling water to remove blood foam.

Cut soaked bamboo shoots into small pieces and set aside.

Cut scallion into sections and slice ginger. Prepare about 20g rock sugar.

Heat oil in wok, slowly melt rock sugar until it turns caramel color.

Add blanched pork to caramelized sugar for color. Add scallions, ginger, star anise and bay leaves (optional), stir-fry until pork releases oil.

Add cooking wine, light soy sauce, dark soy sauce, and salt.

Add plenty of boiling water and simmer for about 45 minutes. (For pressure cooker, use less water just covering the meat, cook for about 15 minutes)

When liquid reduces to one-third volume, add bamboo shoots and simmer until sauce thickens. Look, the color is perfect and the texture is great! 😍