Braised Pork with Dried Bamboo Shoots Recipe

Braised Pork with Dried Bamboo Shoots Recipe

600g pork (belly with skin)

2 pieces dried bamboo shoots (about 60g)

2 stalks scallions

2 slices ginger

1 star anise

Seasonings:

2 tablespoons wine

3 tablespoons soy sauce

½ tablespoon rock sugar

a little of dark colored soy sauce

Method:

Soak dried bamboo shoots overnight, brush to clean.  Soak with water again for 2-3 days until bamboo shoots turn softer.  Blanch for a while, tear to strips when it cools.  Cut into suitable size of length, discard the hard ends.  Cut pork to chunks, rinse and pat dry.  Heat 1 tablespoon of oil to stir-fry pork until the surface become lightly browned (or you may blanch it before stir-fry it).  Add green scallion sections and ginger slices in, fry until fragrant.  Add wine and soy sauce, stir-fry for a while.  Add 2½ cups of water, bamboo shoots and rock sugar, bring to a boil, turn to low heat, stew for 1½-2 hours.  Add more soy sauce or sugar to adjust the taste.