Roasted pork with bamboo shoots

Overview

Roasted pork with bamboo shoots, I think this should be a name familiar to everyone in Hainan. I think no one has heard of it. It is a must-have dish that appears in almost every family during the Chinese New Year. It is still the same in my family today. Moreover, this dish is never missing from New Year’s Eve dinner. Like many dishes, the braised pork with water bamboo shoots is not necessarily the most delicious when it is freshly baked. At this time, the water bamboo shoots have not been fully eaten by the red sauce. The characteristic of this dish is that the more it is cooked, the better it tastes. The pork belly completely became a foil in it. It was cooked every day and heated again and again. In the end, it was almost impossible to find a complete piece of meat. The fat meat had turned into oil and the lean meat had become granular. At this time, the water bamboo shoots become more and more flavorful as they cook, because they have absorbed the meat juice.

Tags

• hot dishes
• home cooking
• children
• old man
• winter recipes
• banquet dishes
• dinner
• cooking wine
• dried bamboo shoots
• light soy sauce
• old soy sauce
• onions
• pork belly with skin
• rock sugar
• salt

Ingredients

Steps

1. 1 Water bamboo shoots are made by soaking dried bamboo shoots. They can be purchased directly from the vegetable market or made from dried bamboo shoots. Soak the dried bamboo shoots in rice washing water overnight, wash them and put them into a pot. Add cold water to a boil and cook on low heat for 1 hour until soft. Cut into slices. Take them out and wash them with water to cool. Then soak them in cold water and set aside (water bamboo shoots are difficult to cook through and the whole process will take a long time to cook)

   

2. 2 Prepare a large pot, fill it half with water, add the soaked bamboo shoots, and simmer over low heat

   

3. 3 Boil the pork belly in a pot of cold water, remove the foam and impurities on the skin surface, and cut into pieces

   

4. 4 Put a small amount of oil in the pot, add green onions and ginger slices, stir-fry until fragrant, add pork belly and stir-fry until fragrant

   

5. 5 Add rock sugar and fry until the meat is dry and the edges are slightly yellow

   

6. 6 Turn to high heat, add cooking wine, light soy sauce, and dark soy sauce and stir-fry until browned

   

7. 7 Put the cooked pork belly into the bamboo shoot pot (if the bamboo shoots are cooked with the meat, the meat will be gone by the time the bamboo shoots are ready). If necessary, you can add some light soy sauce to the soup for seasoning

   

8. 8 When it boils again, turn down the heat and simmer slowly until the meat is crispy and the water bamboo shoots are fragrant. Turn over to check if the soup has dried out. Before serving, you can sprinkle some chopped green onion as you like to add flavor