Braised Pork Belly with Bamboo Shoots

Soak the bamboo shoots in cold water for one day and one night.

Put the soaked bamboo shoots into a pot with cold water. Bring to a boil, then simmer on low heat for about 3 hours.

Take out the boiled bamboo shoots (be careful, they’re hot!), drain, and cut into thin strips.

Soak the sliced bamboo shoots in cold water for another hour. Meanwhile, cut the pork belly into small pieces, wash, and drain.

Drain the bamboo shoots again. Heat a clean wok with a tablespoon of oil. When hot, stir-fry the bamboo shoots briefly.

Add dark soy sauce, light soy sauce, and water to the wok. Stir until the bamboo shoots are evenly coated. Then, add the pork belly, cooking wine, and rock sugar. Stir-fry well (adjust the sweetness and saltiness to your taste by adding more sugar or salt) and let it simmer for about 15 minutes.

Transfer the bamboo shoots and pork belly mixture into a pressure cooker.

Cook for about 40 minutes (adjust the cooking time as needed). Once the bamboo shoots and pork belly are tender and full of flavor, it’s ready to serve.