Braised pork belly with bamboo shoots
My husband's home is a famous bamboo country, and now is a good season to eat bamboo shoots. I brought some fresh bamboo shoots from my hometown a few days ago. Since there were too many dishes in the past two days, I peeled the bamboo shoots, blanched them and soaked them. I made them today. In fact, the bamboo shoots are very sweet even if eaten raw without being blanched.
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised pork belly with bamboo shoots
1
Wash the pork belly, remove the bamboo shoots, shred the ginger, and smash the garlic.
2
Sliced pork belly meat directly into the pan and stir-fry until the oil comes out, and then add soy sauce.
3
Add shredded ginger and chopped garlic and stir fry, then add a small bowl of water, cover and simmer for about 8 minutes.
4
Take advantage of the stewing time to pat the bamboo shoots and cut them into sections, and chop the fermented beans.
5
Pack the stewed meat, put the bamboo shoots into the pan, add the fermented beans, stir fry for a while, then add a bowl of water and simmer for about 10 minutes.
6
Stir the stewed meat and bamboo shoots, then cover and simmer for 5 minutes.
7
Finally, add the mixed cornflour before starting the pan.