Braised Pork Belly with Bamboo Shoots
For the little gourmet in the house who can't live without meat, the braised pork belly is tender but not greasy, with a perfect blend of color, aroma, and taste. Naturally, it's been a repeat favorite. Braised pork belly with bamboo shoots is quite a delicious combination.
Ingredients
Steps
Cut the pork belly with skin into square chunks and blanch in boiling water. Drain well.
Soak the bamboo shoots in water and boil for at least 30 minutes. Chop into small pieces. Prepare the other ingredients.
Heat a pan with a small amount of oil, add the star anise and cinnamon stick, and stir-fry until fragrant.
Add the blanched pork chunks and stir-fry until slightly golden on the surface.
Add cooking wine, spring onion, ginger, and bay leaves. Continue stirring for even mixing.
Once done, remove the ingredients from the pan, separating the seasonings from the pork chunks. Discard the seasonings.
Heat the pan with a small amount of oil, add rock sugar over low heat, and let it melt completely. Note: do not caramelize it.
Add the stir-fried pork chunks, 2 spoons of cooking wine, 1 spoon of dark soy sauce, and 2 spoons of light soy sauce. Stir well.
Add the chopped bamboo shoots and stir evenly.
Pour in boiling water until the pork chunks are submerged. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes.
As the broth reduces, transfer to a clay pot and continue simmering.
Bring to a slight boil over high heat, then lower the heat to simmer for about 30 minutes. (I mistakenly added too much water the second time, extending the cooking time by another 30 minutes.)
When the broth becomes thick, turn off the heat and let it sit with the lid on for 15 minutes.
Sprinkle with chopped spring onion and serve.