[Oil-free and healthy version of braised pork with dried bamboo shoots]: Firecrackers welcome the Spring Festival

Overview

Today’s oil-free and healthy version of braised pork with dried bamboo shoots is one of my favorite combinations. There is absolutely no need to add extra fat in this dish. After the three processes of blanching, stewing and steaming the pork belly, the fat in it has almost completely separated. At the same time, after absorbing the fat of the pork belly, the dried bamboo shoots add an oily aroma in addition to their own sweetness, which is a perfect combination. In terms of taste, the steamed pork belly is so soft that it melts in your mouth and requires no chewing at all. The dried bamboo shoots are fresh and crisp, filling your mouth with saliva. No matter from a health perspective, or from a taste and texture point of view, it’s a perfect match! This braised pork with dried bamboo shoots can be presented in various ways. It can be made into a directly mixed form, or it can be made into a meat-stuffed form. No matter which one, it will not affect its deliciousness at all. Today, I wrapped the simmered bamboo shoots with thinly sliced pork belly, and used coriander stems as leads to make it look like firecrackers. In order to avoid monotony, some copper coins were carved from carrots, boiled and placed around the firecrackers. Finally, garnish with cilantro and diced carrots to simulate the crumbs of firecrackers. So, let’s name it: Firecrackers to welcome the Spring Festival! Seeing that the New Year is just around the corner, I wish you all a happy New Year in advance with this dish~~

Tags

• common dishes
• meat dishes
• festival customs
• new year’s eve dinner
• balsamic vinegar
• broth
• chenpi
• cinnamon
• cooking wine 1·
• cooking wine 2
• coriander
• dried bamboo shoots
• dried chili pepper
• garlic
• green onions
• light soy sauce
• old soy sauce
• pork belly
• star anise
• sugar
• toothpick
• carrot
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Have all materials ready. Soak the dried bamboo shoots one day in advance. When I took this picture, the dried bamboo shoots had already been soaked;

   

2. 2 Wash the pork belly and wipe dry;

   

3. 3 Make a pot of water, put the pork belly in the warm water, and heat over high heat;

   

4. 4 After boiling, continue to cook for 5 minutes, while skimming off any scum on the surface;

   

5. 5 Then take out the pork belly and clean the oil on the surface. If there are any pig hairs that have not been cleaned, they should also be removed;

   

6. 6 Cut the pork belly into large pieces (I cut it into two, each piece is about 8cm long), put it in a cast iron pot, add water level with the meat (other pots will work, if you use other pots, you may need more water), then add green onion segments, ginger, cinnamon, and star anise;

   

7. 7 Add 5ml of cooking wine, bring to a boil over high heat, then turn to low heat, cover and simmer for 20 to 30 minutes;

   

8. 8 Simmer for about 20 minutes. Try using chopsticks. If you can insert them easily, it is ready. At this time, turn off the heat, add an appropriate amount of salt, cover the pot, and simmer until it cools naturally;

   

9. 9 Take out the pork belly, drain the surface moisture, and store it in the refrigerator;

   

10. 10 During the refrigeration time, we will process the dried bamboo shoots. Cut the soaked dried bamboo shoots into thin strips, wash them clean, drain them and set aside;

    

11. 11 Take out the pork belly that has been refrigerated until hard, trim it and cut into thin slices;

    

12. 12 Cut the pork belly into slices, cover with plastic wrap and set aside. The remaining scraps are also available;

    

13. 13 Prepare shredded bamboo shoots, green onions, ginger, dried chilies, and take a large bowl of stew soup;

    

14. 14 Put the scraps you just cut into the pot and stir-fry over low heat;

    

15. 15 Wait until the meat in the pot becomes smaller and golden, and the oil has basically seeped out, then pour in the processed onions, ginger, garlic and dried chilies;

    

16. 16 Stir-fry over low heat until fragrant, add shredded bamboo shoots and stir-fry briefly;

    

17. 17 Turn to high heat, add the cooking wine used to cook bamboo shoots, light soy sauce, and dark soy sauce in sequence, and stir-fry until evenly colored;

    

18. 18 Add balsamic vinegar along the edge of the pot and stir-fry evenly;

    

19. 19 Add broth and sugar, bring to a boil over high heat, then reduce heat to low, cover and simmer slowly. The amount of stock depends on what you like, at least it should be basically the same as the shredded bamboo shoots;

    

20. 20 For about 30 to 40 minutes, uncover the lid and turn on high heat to reduce the juice slightly;

    

21. 21 Take an appropriate amount of cooked bamboo shoots and the pork belly slices you just processed;

    

22. 22 Take a slice of pork belly and put an appropriate amount of shredded bamboo shoots on one section;

    

23. 23 Starting from the end with the bamboo shoots, wrap the bamboo shoots tightly with pork belly;

    

24. 24 Fix the ending with a toothpick;

    

25. 25 Process all the pork belly rolls and place them on a plate that has been brushed with a thin layer of oil;

    

26. 26 Brush the surface of the pork belly with dark soy sauce, let it dry and brush again;

    

27. 27 Cover with plastic wrap, put in the steamer, steam over high heat, continue steaming over high heat for 30 to 40 minutes;

    

28. 28 Take out the steamed pork belly rolls. If you feel that the coloring is not enough, you can put it in the pot and simmer it again. When you are satisfied with the coloring, remove from the pot and plate. Finally, add a few drops of sesame oil on the meat and serve it hot.