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.

Braised Pork Belly with Bamboo Shoots (竹笋红烧肉)

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

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a wok or large skillet over medium heat, add the pork belly and cook until browned.
  3. Add ginger, garlic, and green onions, and stir-fry for 2 minutes.
  4. Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
  5. Add the bamboo shoots, star anise, and cinnamon stick. Pour in the water and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is tender.
  7. 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