Braised Pork Belly with Bamboo Shoots

Overview

Bamboo shoots have been regarded as a delicacy in Chinese cuisine since ancient times. In the Book of Songs, there are poems such as "Qi Lai Yi He, Only Bamboo Shoots and Cat Pudding", which illustrates the identity of bamboo shoots as a wild vegetable. It has been in the hall of elegance for about 3,000 years. [Braised Pork Belly with Bamboo Shoots] is a traditional dish with a particularly delicious taste; bamboo shoots contain very little fat and starch, making them a natural low-fat and low-calorie food, and are also a good choice for weight loss. People who regularly eat bamboo shoots live longer; they rarely suffer from high blood pressure, which is closely related to regular eating of bamboo shoots. Although there is some controversy in the statement "Eat one meal of bamboo shoots and scrape oil for three days", it cannot be denied that bamboo shoots are rich in water and other nutrients, and contain a lot of fiber. The outstanding feature of cellulose is that it is extremely strong in absorbing oil and has the effect of losing weight.

Tags

• private kitchen
• cooking wine
• dried red chili pepper
• ginger
• light soy sauce
• oil
• old soy sauce
• pork belly
• rock sugar
• star anise
• wild bamboo shoots
• pepper
• salt
• water

Ingredients

Steps

1. 1 Fresh bamboo shoots grow in the mountains. Wild bamboo shoots do not need to worry about pesticides, formaldehyde, sulfur dioxide, or chemical fertilizers and can be eaten with confidence. Bamboo shoots are fresh vegetables, and the fresher and more tender they are, the better they taste, so keeping them fresh is very important. Every spring, there will be excellent bamboo shoots in the vegetable market. I will reserve dozens of kilograms of bamboo shoots; blanch them and freeze them in the refrigerator; this will preserve the original fresh and refreshing taste of the bamboo shoots. And you can eat it any time you like, stir-fried, stuffed, or stewed. [The main bamboo species here is moso bamboo from the middle and lower reaches of the Yangtze River] [Ingredients] 300 grams of pork belly, 500 grams of wild bamboo shoots, [Seasoning] 3 spoons of oil, 8 slices of ginger, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 1 rock sugar, 2 spoons of salt, 1 spoon of pepper, 3 cups of water, 2 spoons of cooking wine, 10 grams of dry red pepper, and 6 star anise.

   

2. 2 Use a knife to slit the sides of the bamboo shoots and you can easily tear off the outer skin; remove the old roots of the bamboo shoots and cut them into small sections. Spring bamboo shoots contain oxalic acid. After cutting into sections, put water in the pot, boil and then pour in the water to blanch the bamboo shoots.

   

3. 3 Drain the blanched bamboo shoots and set aside. Bamboo shoots cannot be eaten raw and have a bitter taste when cooked alone, so the purpose of blanching them is self-evident. But the bitterness of the braised bamboo shoots and pork belly is completely covered up; the taste is particularly different.

   

4. 4 Clean the pork belly and cut into 2cm square pieces.

   

5. 5 Place a pot on the induction cooker and add water; boil the water and blanch the blood from the pork belly. Remove the pork belly and drain. [You don’t need to blanch it; but I’m a little worried]

   

6. 6 The cut pork belly pieces are placed in the pan and fried.

   

7. 7 When frying, you need to turn the pork belly until the color of the fat part becomes translucent and the texture is sticky but not greasy.

   

8. 8 Remove the pork belly and drain the water, and add 3 tablespoons of fresh oil to the pot.

   

9. 9 Add dried red chili shreds and cook the pork belly over high heat. The pork belly shrinks quickly under the high temperature and tastes chewy. Drain the pork belly and set aside.

   

10. 10 Add a spoonful of cooking wine, stir well and stir-fry until fragrant. Reserve the pork belly broth for later use. Because the bamboo shoots need to be soaked in the pork belly soup to taste delicious, be sure not to waste the soup.

    

11. 11 After putting the light soy sauce into the pot, stir-fry with a spatula until the color is even.

    

12. 12 Add a spoonful of dark soy sauce to allow the pork belly to color evenly.

    

13. 13 Finally add one rock sugar; stir-fry the sugar color. Stir slowly over medium-low heat until the rock sugar melts completely and turns into a nice red sauce. [Do not use high heat to burn the rock sugar easily]. Then let the sugar color evenly coat the pork belly.

    

14. 14 Turn off the heat and add a spoonful of salt.

    

15. 15 Then pour in the bamboo shoots and stir-fry. Because 500 grams of bamboo shoots have been added, you need to add salt, dark soy sauce, light soy sauce, and cooking wine again, and continue to stir-fry for a while. Bamboo shoots absorb more oil, while braised pork happens to have more oil. It would be quite suitable for these two to go together.

    

16. 16 Because the bamboo shoots are fresh and easy to cook; stir-fry them with the pork belly until the flavor is absorbed, sprinkle with pepper and stir-fry evenly, then turn off the heat and remove from the pot. If you feel that the braise is too bland, the taste is heavy, and you need the flavor of the pork belly and bamboo shoots to penetrate more, you can put it into a casserole; add 3 cups of water and continue to simmer for 2 to 3 hours. [This method of stewing braised dried bamboo shoots will also be delicious. Fresh bamboo shoots are not available; dried bamboo shoots will have the same effect] The aroma of bamboo shoots and meat will be more mellow when stewed.

    

17. 17 Bamboo shoots are a treasure in dishes; they are rich in protein, amino acids, fats, sugars, and are fresh and tender food. They are fragrant and delicious. Bamboo shoots cannot be eaten raw. They have a bitter taste when cooked alone and have a bad taste. Braised bamboo shoots need to be soaked in a large amount of oil and water to remove the bitter taste and spicy throat feeling; [it is best to use pork belly]; the sharp skin of the bamboo shoots should be cut off; it is very spicy and bitter. Remember that fresh bamboo shoots must be blanched. [Braised Pork Belly with Bamboo Shoots] is particularly delicious and tender, with a unique flavor. It looks good~~~ Give it a try now; if you have any questions, feel free to ask! Just leave it in the comments, I will answer it when I see it~~~