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Braised Pork Belly with Dried Bamboo Shoot Recipe

Braised Pork Belly with Dried Bamboo Shoot Recipe

Braised Pork Belly with Dried Bamboo Shoot Recipe

This is a classic Taiwanese dish. It takes a long time to cook, but if you have the patience, you will be rewarded with an extremely delicious dish.

Ingredients :

  • 1.5 kg (3 lb 41/2 oz) pork belly,
  • cut into 2-cm (3/4-in) thick slices
  • 2 Tbsp light soy sauce
  • 1 Tbsp brown sugar
  • 250 g (9 oz) dried bamboo shoot, soaked in warm water for 15 minutes
  • 500 ml (16 fl oz / 2 cups) stock
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • Cooking oil, as needed
  • 2 spring onions, sliced
  • 70 g (21/2 oz) garlic, peeled
  • 1 red chilli, sliced
  • 900 ml (30 fl oz) water
  • A handful of coriander leaves

Seasoning

  • 100 ml (31/2 fl oz) rice wine
  • 150 ml (5 fl oz) light soy sauce
  • 2 Tbsp thick soy sauce
  • 1 Tbsp dark soy sauce
  • 30 g (1 oz) rock sugar
  • A pinch of ground white pepper

Method :

  1. Marinate the pork belly with the light soy sauce and brown sugar. Set aside for 30 minutes.
  2. Drain the dried bamboo shoot. Place into a small pot with the stock, salt and pepper. Bring to a boil, then simmer over low heat for 1 hour.
  3. Heat 1 Tbsp oil in a wok over medium heat. Add the pork belly and stir-fry until golden brown. Dish out and set aside.
  4. Heat 1 Tbsp oil in a stockpot. Add the spring onions, garlic and chilli and stir-fry until fragrant.
  5. Add the browned pork belly and water, followed by the seasoning. Bring to a boil, then simmer over low heat for 2 hours.
  6. Arrange the bamboo shoot on a serving plate. Top with the pork belly and drizzle with sauce. Garnish with coriander and serve.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Braised Pork Hock Recipe”