Braised Pork with Bamboo Shoots
No meat makes one thin; no bamboo makes one vulgar. With both bamboo and meat, it's incredibly appetizing.
Ingredients
Steps
1. Cut bamboo shoots into sections and pork into slices. For larger pieces, cut pork into mahjong tile-sized chunks.
2. If the bamboo shoots were only soaked for 2 hours or not soaked at all, add them to cold water and boil for 10 minutes after the water comes to a boil.
3. Dry-fry the pork in a pan to render out the fat.
4. Fry the pork until both sides are golden brown and the fat is rendered. Remove the pork, leaving the rendered fat in the pan.
5. Use the rendered fat to sauté ginger slices, star anise, and garlic until fragrant. Remove and set aside.
6. Stir-fry rock sugar in the seasoned pork fat over low heat.
7. Cook the rock sugar until it reaches a caramel color. There's no need to over-pursue the depth of color.
8. Add the pork and seasoning from earlier to the caramelized sugar and stir to coat evenly.
9. Once the pork is well-coated, add bamboo shoots and stir-fry together.
10. Sauté with the rendered pork fat for even cooking.
11. Add boiling water for braising, then season with salt, soy sauce, and oyster sauce.
12. Simmer until the water has cooked down and the sauce thickens. Dish up and serve.