Super Delicious Braised Pork with Dried Bamboo Shoots
Braised pork with dried bamboo shoots is my husband and eldest daughter's favorite dish. The dried bamboo shoots are sun-dried by my mother-in-law at home, and they are incredibly delicious. Since dried bamboo shoots are rich in fiber, they absorb the fat from the pork belly, making the meat tender but not greasy. The ingredients complement each other perfectly, creating a super tasty dish.
Ingredients
Steps
Prepare the ingredients: wash and cut the pork belly into chunks, soak and rinse the dried bamboo shoots several times, slice the ginger, crush the garlic, and prepare the rock sugar, star anise, cinnamon, bay leaves, and hawthorn slices as shown in the picture.
Boil the dried bamboo shoots in a pot for 20-30 minutes to remove any bitterness and enhance the flavor. 😋
Place the pork belly in cold water, add a few slices of ginger and two tablespoons of cooking wine to remove any unpleasant odor. Bring to a boil to remove blood and impurities.
Remove the pork belly, rinse it, drain, and set aside.
Heat a frying pan with a little oil or no oil, and slowly pan-fry the pork belly over low heat to render out the fat.
Add the ginger, garlic, star anise, and cinnamon.
Once the pork belly turns golden brown and a good amount of fat has been rendered, add the ginger, garlic, star anise, and cinnamon to release their aroma.
Add one tablespoon of dark soy sauce and two tablespoons of light soy sauce, stir-fry evenly to coat the meat, then add hot water to cover the meat.
Add the rock sugar, hawthorn slices, and scallion knot to the pot, stir, and bring to a boil.
Add the bamboo shoots, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes. Season with salt to taste, then reduce the sauce over high heat. (⚠️ Remember to shake the pan occasionally to prevent sticking.)
Transfer to a clay pot, and garnish with some chopped scallions if desired.