Braised Pork Belly with Bamboo Shoots

Cut the bamboo shoots and set aside. These are winter bamboo shoots.

Prepare chopped green onions.

Cut the pork belly, boil in hot water for 1 minute to remove scum, rinse and drain, then set aside.

Use pork lard (you can also use olive oil or other oils, but lard is more aromatic).

Take one spoonful of lard, heat the pan with cold oil.

Add the pork belly and cook until golden brown.

Add 6 slices of ginger, 2 star anise, 1 bay leaf, 1 teaspoon of cooking wine, 10g of rock sugar.

Stir in 1 tablespoon of light soy sauce and 1 teaspoon of dark soy sauce until fragrant.

Add enough water to cover the pork belly, simmer for 30 minutes. (I switched to a slow cooker.)

Add the bamboo shoots and more water, enough to cover the bamboo shoots. Continue simmering on low heat for 30 minutes (adjust time as needed to ensure the bamboo shoots absorb flavor and the pork belly becomes tender. Finish by reducing the liquid to a thick glaze with a bit of sauce remaining. *Note: Cooking time may vary depending on the tenderness of the bamboo shoots.)

Sprinkle chopped green onions before serving, and your delicious Braised Pork Belly with Bamboo Shoots is ready!

Enjoy with steamed buns—it’s so delicious! Make sure to include fatty meat; the combination of fat and lean meat tastes great! Using only lean meat would be too dry.