Name: Braised Pork with Bamboo Shoots
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly with skin; Some Dried bamboo shoots; Some Salad oil; Some ginger; Some garlic; Some pepper; Some star anise; Some Cooking Wine; Some Sugar; Some salt; Some Umami Soy Sauce; Some Balsamic vinegar

Braised Pork with Bamboo Shoots

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

LG and his son went to Tianmu Mountain to play with the dried bamboo shoots they brought back. The dried bamboo shoots are very dry. It takes about two days to soak them. I usually use it to cook meat. My family likes it very much. I usually pick the dried bamboo shoots first. Pick the ones that are finished. The pork used this time is said to be the descendants of domestic pigs and wild boars of a friend of LG. It is not known whether it is really tender, but the meat is really tender and delicious. The pork was directly steamed and eaten with the dipping sauce. It was very fragrant. Lazy and delicious, the remaining piece of pork belly with skin is best for braising. This time, it is also very suitable for roasting bamboo shoots, because the dried bamboo shoots are suitable for pairing with pork with a higher oil content, otherwise it will not show its flavor. . The dried bamboo shoots and pork belly are simmered slowly for 1 and a half hours. The skin is soft, the pork is fat but not greasy, and the dried bamboo shoots absorb the soup. Can it be delicious? In the cold winter, sticking the fat properly is also good for health~~~~"

Braised Pork with Bamboo Shoots

1. Dried bamboo shoots are soaked and washed in advance, and cut into small pieces.

2. Cut the pork belly into pieces, add appropriate amount of cooking wine, pour hot water after boiling the pot under cold water, and wash it again.

3. Without oil in the pot, stir the pork belly with medium and small heat to dry the water, add a few slices of ginger and stir-fry until the surface is slightly charred.

4. Add appropriate amount of salad oil and stir fry for a while, add cooking wine for a while, add appropriate amount of light soy sauce, a little balsamic vinegar and sugar and stir well.

5. Add dried bamboo shoots.

6. Stir fry evenly.

7. Pour in the hot water a little more than the ingredients, and add the pepper, star anise, and garlic seasoning bag.

8. Simmer on low heat for about 1 and a half hours, add salt as appropriate in the later stage, simmer until the water is dry, then stir-fry for a few minutes, and finally add a few drops of vinegar and stir-fry.