筍乾滷肉Braised Pork Belly with Dried Bamboo Shoots

Prep 20 min·Cook 1h 50m

1. 1You're here
   Step 1.

   Rinse the soaked bamboo shoots well, cut into 5 cm lengths and boil for 10 minutes to remove the sour, fermented edge. Drain.

   400 g Dried bamboo shoots, soaked (or vacuum-packed ready-soaked)

   10 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Taste a piece after boiling: if it is still very sour, boil again in fresh water.
2. 2
   Step 2.

   Blanch the pork in boiling water for 3 minutes, drain and rinse.

   1 kg Skin-on pork belly, in 4 cm chunks

   3 minBoil / blanch
3. 3
   Step 3.

   Heat the oil in a heavy pot and fry the pork over a medium heat for 6–8 minutes until lightly golden on all sides.

   1 tbsp Cooking oil1 kg Skin-on pork belly, in 4 cm chunks

   Pan-fry
4. 4
   Step 4.

   Add the garlic, ginger and spring onion and fry for a minute, then add the rock sugar and stir until it melts and glazes the pork.

   6 cloves Garlic, smashed4 slices Ginger, sliced3 stalks Spring onions, in lengths40 g Rock sugar

   Stir-fry
5. 5
   Step 5.

   Add the rice wine, light and dark soy, star anise, chillies and hot water. Bring to the boil.

   100 ml Rice cooking wine (mijiu)80 ml Light soy sauce2 tbsp Dark soy sauce2 Star anise2 Dried chillies1 l Hot water

6. 6
   Step 6.

   Cover and braise on a low heat for 45 minutes.

   1 kg Skin-on pork belly, in 4 cm chunks

   45 minBraise / stew
7. 7
   Step 7.

   Add the bamboo shoots, pushing them under the liquid, and braise another 45–60 minutes until the pork skin is soft and the bamboo has turned brown and tender.

   400 g Dried bamboo shoots, soaked (or vacuum-packed ready-soaked)1 kg Skin-on pork belly, in 4 cm chunks

   50 minBraise / stew
8. 8
   Step 8.

   Uncover and simmer for 10 minutes to reduce the sauce slightly. Serve with rice.

   1 kg Skin-on pork belly, in 4 cm chunks

   10 minSauce making / reducing