Braised Pork Belly with Bamboo Shoots
Winter dried bamboo shoots from Jinggangshan, soaked for a day and a night. Pork belly with both skin and bone, half lean and half fat. A classic method, super appetizing with rice. It requires time and patience, but you can enjoy bamboo shoot braised pork belly even tastier than in a restaurant! The recipe yields a large portion, adjust the quantity based on your needs.
Ingredients
Steps
Soak the dried bamboo shoots until rehydrated, then slice them. Cut the pork belly into chunks and set aside.
Heat the pan and oil, then add ginger slices and pork belly. Stir-fry over medium heat until the surface turns slightly golden and the fat starts to render.
Add the seasonings: 8g of rock sugar, 4 tablespoons of cooking wine, 60ml of light soy sauce, and 10ml of dark soy sauce. Let the pork absorb the flavors, then remove and set aside.
Add some vegetable oil to the pork fat and soy sauce mixture in the pan. Heat, then add the bamboo shoots and stir-fry over medium heat. Add 60ml of light soy sauce and 10ml of dark soy sauce.
Combine the bamboo shoots and pork belly, add hot water to cover, and simmer over low heat for at least 2 hours. Cook until the pork is tender enough to be easily pierced with chopsticks and the bamboo shoots are soft yet crunchy. (Add hot water if it dries out.) Taste and adjust seasoning, then it's ready to serve!
Braised pork belly with bamboo shoots becomes more flavorful the longer it cooks. It's a perfect dish to pair with rice!