Chinese cuisine

Easy

Braised Pork Belly with Bamboo Shoot

Name: Braised Pork Belly with Bamboo Shoot
Prep time: 1 hr 15 min
Cook time: 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1.5 lb. Pork belly; 2.2 lb. Fresh bamboo shoot; 1 cup Soy sauce; 1 cup Yellow cooking wine; 0.25 cup Rock sugar; 4 cup Water

Chef John Zhang

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Fragrant and melt-in-your-mouth tender, braised pork belly is one of the most common of all Chinese dishes. Chef John shows you easy and simple recipe to make it at home.

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 45 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

1.5 lb. Pork belly
2.2 lb. Fresh bamboo shoot
1 cup Soy sauce
1 cup Yellow cooking wine
0.25 cup Rock sugar
4 cup Water

Directions:

Step 1

Cut pork belly into about 1 inch thick pieces.

Step 2

Peel and cut bamboo shoot into wedges.

Step 3

In a large wok, deep fry （oil temp 100-120°F/200-250°C）bamboo shoot. Put bamboo shoot pieces in at low temperature, keep stirring until the oil reaches a high temperature, drain oil. Set aside.

Step 4

In the same wok, put in pork belly pieces. Stir fry until sizzling and turn to brown. Drain off excess oil.

Step 5

Put the pork back to wok, add rock sugar, soy sauce and yellow cooking wine. Keep stir until sugar is melted, caramelized, and bubbling.

Step 6

Add bamboo shoot and water, stir and bring to boil, lower heat and simmer for 45 minutes. Turn up heat to thicken ing till all pieces are well coated with sauce.

Step 7

Enjoy!

Final Notes

Rock sugar is commonly used in Chinese cooking and can be easily found in Asian grocery stores. It looks like a crystal rock and tastes slightly less sweet than the cane sugar. If you can’t find rock sugar, it is perfectly fine to use cane sugar to make this dish. The key is to get the sugar caramelized to get the natural reddish color in this dish.