Name: Braised Pork Belly with Bamboo Shoots
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 700g Pork belly; 1 piece Spring bamboo shoots; a little oil; 1/2 root Green onions; Several petals garlic; 1 piece ginger; 2 pcs star anise; Some salt; A teaspoon Sugar; Some Soy sauce; a little Cooking Wine; a little Chives

Braised Pork Belly with Bamboo Shoots

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

There are a lot of seasonal vegetables in spring, but for northerners, the southern spring bamboo shoots have also become common dishes in spring from rare things in previous years. Spring bamboo shoots have different appearances due to different types. My family likes to eat spring bamboo shoots that are fat, white as jade, and tender. The thick bottom is used for stewing meat. The middle section is neatly fried and eaten. The top young bamboo shoots can also be eaten. Stir-fried and stewed are not bad.
Spring bamboo shoots contain plenty of water, rich plant protein, calcium, phosphorus, iron and other nutrients and trace elements necessary for the human body, especially high in cellulose. Regular eating can help digestion and prevent constipation. Therefore, grab the tail of spring and eat more of this nutritious food with high protein, low fat, low starch, and more crude fiber.
I use an enamel iron pan to stew the meat and spring bamboo shoots. Just add a little water and it can be simmered in 30 minutes. Of course, the tightness of the lid and the body of the iron pan should be good, so as to ensure that the juice will not evaporate easily. If you don't have this kind of iron pot, you can find a pot with strong airtightness.

Braised Pork Belly with Bamboo Shoots

1. Cut the pork belly into 3 cm thick pieces;

Braised Pork Belly with Bamboo Shoots recipe

2. Boil in warm water, remove and set aside;

3. While blanching the meat, cut the spring bamboo shoots with the skin off into large pieces; at the same time, boil water in another pot;

4. Cut scallion into sections, ginger into thick slices, garlic and star anise are ready;

5. Pour a little oil in an iron pan, and stir-fry the onion, ginger, garlic and star anise over low heat to create a fragrance;

6. Put the blanched meat into the pot, stir-fry on low heat until the edges are slightly browned;

7. Pour soy sauce, cooking wine, sugar and salt to color and remove fishy;

8. The bamboo shoots have been boiled for two or three minutes, remove the water to control;

9. Put it directly into the meat pot, mix well, pour hot water, flatten with the meat, cover and simmer for about 30 minutes.

Tips:
Cooking tips:
1. Blanch the bamboo shoots in water for a few minutes to get rid of the astringency;
2. Use an iron pan with good sealing performance to lock the deliciousness and moisture, so don't put too much water.