Braised Pork with Bamboo Shoots (Melt-in-the-Mouth Pork Belly, Become a Cooking Pro Instantly)
The key to perfect braised pork is getting the cooking time just right, which makes it melt in your mouth. The shiny red color largely depends on caramelized sugar, and the rich flavor is absolutely irresistible with rice. I used winter bamboo shoots, as they are crisp and tender. Bamboo shoots from thunder trees can also be used, though they have slightly more fiber.
Ingredients
Steps
1. Cut the pork belly into 2cm cubes, boil in hot water for 3 minutes, remove and rinse under cold water to eliminate blood and make the meat firmer.
2. Peel the bamboo shoots, trim off the tough roots, and cut into irregular chunks. Boil in water for 10 minutes to remove the oxalic acid bitterness. For thunder tree bamboo shoots, boil for only 5 minutes. Rinse under cold water and set aside.
3. Slice green onion into sections, cut ginger into slices, prepare 15g of rock sugar, 1 star anise, and 1 small piece of cinnamon stick.
4. Caramelize sugar: Add water equal to the amount of rock sugar and 5ml of corn oil to a pan. Heat on medium-low to dissolve the rock sugar. Once it turns transparent and yellowish, after about 30 seconds, it will change to a reddish-brown color. Immediately add the pork belly, ginger slices, star anise, and cinnamon stick. Stir-fry for 2 minutes.
5. Add 20ml (1 tablespoon) of Lee Kum Kee Braising Sauce, 5ml of dark soy sauce, and 2g of salt. The color may appear dark at this stage, but it will even out when bamboo shoots are added.
6. Pour hot water over the pork belly until submerged. Bring to a boil on high heat, then cover and simmer over low heat for 40 minutes.
7. After 40 minutes, add the bamboo shoots. Bring to a boil over high heat, then cover and simmer over medium-low heat for another 15 minutes.
8. Open the lid and simmer on medium heat to reduce the sauce until almost all the liquid is gone. The sauce should coat the meat and bamboo shoots, but be cautious not to let it burn.
Serve! It's an absolutely perfect dish to pair with rice—rich but not greasy, with tender and crisp bamboo shoots.