Braised pork with dried bamboo shoots

Overview

A while ago, it was the season for fresh bamboo shoots to be on the market, so my family took the opportunity to buy some, dried them, and stored them. Dried bamboo shoots are rich in protein, fiber, amino acids and other trace elements. When cooked with meat, they taste chewy, fragrant but not greasy, and double your appetite! Today I’m making classic braised pork with dried bamboo shoots.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• dinner
• famous dishes
• chicken essence
• cooking wine
• dried bamboo shoots
• dried chili pepper
• garlic
• light soy sauce
• old soy sauce
• onions
• pixian doubanjiang
• rock sugar
• star anise
• zanthoxylum bungeanum
• braised pork
• ginger
• salt

Ingredients

Steps

1. 1 Soak the dried bamboo shoots in water a day in advance, changing the water several times during this period. After soaking, cut into 3cm lengths.

   

2. 2 Wash the fresh pork belly, cut it into large pieces and blanch it in water. After boiling the foam, remove it and wash it in warm water. Cut it into small cubes (as shown in the picture). Prepare more onions and ginger, break up four cloves of garlic, and prepare Sichuan peppercorns, star anise, and dried chili peppers.

   

3. 3 Stir-fry the pork belly in a hot pan with cold oil over medium heat, stir out the lard. When the meat turns golden, turn it aside. Add a handful of crushed rock sugar into the oil. Turn to low heat and stir-fry until the rock sugar melts and turns slightly brown. Mix well to coat the pork belly with the sugar color. (If the heat is difficult to control, take out the meat first and then fry the sugar)

   

4. 4 Add onion, ginger, garlic, star anise, Sichuan peppercorns (powder), and dried chili and stir-fry until fragrant

   

5. 5 Add appropriate amount of cooking wine, dark soy sauce: light soy sauce 1:3 and stir-fry (if you like spicy food, you can add Pixian bean paste), pour twice as much hot water as the pork belly, then add a few slices of ginger, cover the pot and simmer over low heat (if you have a casserole, it is better to transfer it to a casserole and simmer slowly, mine is a simple version hehe).

   

6. 6 After about 30 minutes, add the dried bamboo shoots and continue simmering.

   

7. 7 My braised pork cubes were small and almost cooked in 50 minutes. When the soup is simmering, add salt and chicken essence to taste. If you like it sweet, you can add some sugar and turn to high heat to reduce the juice.

   

8. 8 Plate.