Braised Pork Belly with Bamboo Shoots (竹笋红烧肉)
This recipe for 竹笋红烧肉 (Braised Pork Belly with Bamboo Shoots) is a classic dish from Jiangsu Cuisine, known for its sweet and savory flavors.
Ingredients
- 500g pork belly, cut into chunks
- 200g bamboo shoots, sliced
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 star anise
- 1 cinnamon stick
- 1 cup water
- Salt, to taste
Instructions
- Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
- Heat a wok or large skillet over medium heat, add the pork belly and cook until browned.
- Add ginger, garlic, and green onions, and stir-fry for 2 minutes.
- Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
- Add the bamboo shoots, star anise, and cinnamon stick. Pour in the water and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is tender.
- Season with salt to taste, then serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 25g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestion: Serve the 竹笋红烧肉 with steamed white rice and a side of stir-fried vegetables.
Tips & tricks
Tip: For extra flavor, marinate the pork belly in the soy sauce and Shaoxing wine for 30 minutes before cooking.
Cost
$15