Dried Bamboo Shoot Braised Pork (笋干红烧肉)

笋干红烧肉

Dried Bamboo Shoot Braised Pork (笋干红烧肉) — a Chinese recipe made with pork belly, ready in about 100 minutes. Step-by-step instructions with photos.

Ingredients

• pork belly, cut into 3 cm cubes
• dried bamboo shoots (sǔn gàn), rehydrated and cut
• ginger, sliced
• scallions, cut into 3 cm lengths
• light soy sauce
• dark soy sauce
• Shaoxing wine
• rock sugar
• star anise
• neutral oil

Instructions

1. Rehydrate dried bamboo shoots in warm water for 4-6 hours (or overnight). Drain, rinse, and cut into 3 cm pieces. Trim any tough ends.
2. Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse.
3. Heat oil in a heavy pot. Sear pork on all sides until lightly golden (3-4 minutes).
4. Add ginger, scallion, star anise. Stir 30 seconds. Add soy sauces, Shaoxing wine, and rock sugar.
5. Add rehydrated bamboo shoots and enough hot water to cover. Bring to a boil, then reduce to a simmer. Cover and cook 50 minutes. Uncover and simmer 15 minutes to reduce sauce.