Braised pork belly with spring bamboo shoots is a classic Chinese dish loved for its tender meat, crisp shoots, and savory sauce. Here’s a simple guide to making it:
Ingredients: 500g pork belly (cut into 2cm cubes), 300g spring bamboo shoots (peeled and sliced), 3 ginger slices, 2 green onions, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml water, and vegetable oil for stir-frying.
Steps:
1. Prep the pork: Boil pork cubes in boiling water for 3 minutes to remove impurities. Drain and pat dry.
2. Stir-fry the pork: Heat oil in a wok, add pork and stir-fry until golden brown. Add ginger and green onions until fragrant.
3. Cook the shoots: Add bamboo shoots, stir-fry for 2 minutes, then pour in Shaoxing wine and soy sauce.
4. Simmer: Pour in water, add sugar, and bring to a boil. Reduce heat, cover, and simmer for 40 minutes until pork is tender and the sauce thickens.
Serving: Garnish with extra green onions. Serve hot with steamed rice to savor the rich, umami-packed flavors. This dish perfectly balances the richness of pork with the freshness of spring bamboo shoots!
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