Roasted Pork with Southern Ru Bamboo Shoots

Overview

Thanks to our friends in Guilin for sending us a big bag of dried bamboo shoots. Bamboo shoots are lean and suitable for cooking with fat, so they are best used to braise pork belly

Tags

• hot dishes
• common dishes
• meat dishes
• anhui cuisine
• children
• old man
• winter recipes
• lunch
• dried bamboo shoots
• nan ru
• oyster sauce
• single crystal rock sugar
• chopped green onion
• ginger slices
• pork belly
• soy sauce

Ingredients

Steps

1. 1 Soak the dried bamboo shoots one night in advance and clean them. Change the water frequently

   

2. 2 Cut into pieces and boil in boiling water for 5 minutes, then wash and drain

   

3. 3 Cut the pork belly into pieces, boil cold water in a pot and cook for two or three minutes, take out and wash well

   

4. 4 Add southern milk to the pork belly, stir well and marinate slightly

   

5. 5 Put the bamboo shoots first, then the meat, ginger slices and rock sugar in the pressure cooker. Add 1 large cup of water (the electric pressure cooker will not evaporate water, so just a little water is enough, not too much. If you are burning gas, add more water to prevent it from burning)

   

6. 6 Select program: stew (that is, after boiling, cook for 15 minutes)

   

7. 7 Wait for natural deflation and open the lid

   

8. 8 Pour the braised bamboo shoots into the wok and turn to high heat to reduce the juice

   

9. 9 Add seasoning, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce

   

10. 10 Stir well and add salt at the end according to personal taste. Nanru oyster sauce and light soy sauce have a salty taste. You must try it. If it is not enough, add more salt.

    

11. 11 Sprinkle some chopped green onion when filling the pot