Braised Pork Belly with Bamboo Shoots
No need to caramelize sugar. Simple and delicious.
Ingredients
Steps
Wash and cut the pork belly into chunks, blanch with scallion, ginger, and cooking wine.
After blanching, rinse the pork belly in hot water and drain. Prepare the spices and soak the dried bamboo shoots in advance.
Pan-fry the pork belly on low heat patiently until both sides are golden brown. If it feels too greasy, you can remove some of the rendered fat. Then add the spices and stir-fry until fragrant.
Add hot water to cover the pork belly, then add soy sauce for braising (or a mix of light and dark soy sauce for coloring) and a little salt. Simmer for 30 minutes.
Add the soaked bamboo shoots and simmer for over 20 minutes. Taste and adjust the seasoning with additional light soy sauce and salt if necessary.
Once the bamboo shoots are tender and the flavor is to your liking, turn up the heat to reduce the sauce. Keep an eye on it to avoid burning, which can result in bitterness.
Done! Serve and enjoy. The pork and bamboo shoots should be tender, with a rich aroma and an enticing color.