Braised Pork with Bamboo Shoots
My son kept talking about a delicious dish of braised pork with bamboo shoots he had in Hangzhou. Now that spring bamboo shoots are in season, I decided to make it for him. He gave it a big thumbs up!
Ingredients
Steps
Blanch the bamboo shoots.
It is said that cutting them into rolling wedges is better, but I cut them into sections.
Various ingredients. I used too many rock sugar pieces; 6-7 is best.
Blanch the pork belly and cut into pieces (my knife skills are not great, so the cuts don't look nice).
Without adding oil, stir-fry the pork belly until golden brown. Use the rendered fat to caramelize the sugar.
After caramelizing the sugar, add all the seasonings and stir-fry together.
Mix the seasonings well and add the blanched bamboo shoots. Stir-fry together.
Add light soy sauce, dark soy sauce, and oyster sauce. Stir-fry evenly, then add hot water just enough to cover the meat.
Reduce the sauce over high heat for about 30 minutes, then serve!