Braised Pork Belly with Bamboo Shoots
I lived in Shanghai for ten years, and this is the only Shanghainese dish I learned. My father-in-law says it's his favorite.
Ingredients
Steps
Rinse the pork belly and cut into large chunks. Boil the pork in cold water, then blanch it briefly and remove. Marinate with ginger slices and rice wine for about 20 minutes, then pat dry. Sear the pork in a hot pan until golden brown, then set aside.
Reheat the pan with a small amount of oil, spreading it evenly. Stir-fry ginger slices, star anise, Sichuan peppercorns, and bay leaf until fragrant, then add the rock sugar.
Lower the heat and stir until the rock sugar melts into caramel.
Add the pork belly back into the pan, mixing to coat the meat evenly with the caramel. Turn to medium heat and stir continuously for about 5-10 minutes until the pork is fully coated, then add boiling water to cover the meat. Simmer on low heat for about 10 minutes.
If you'd like to add bamboo shoots, now is the time to do so. You can also use fresh bamboo instead. 🌟 Bamboo shoots need to be cleaned and soaked in hot water overnight beforehand (change the water once in between).
Add light soy sauce, dark soy sauce, and salt to season and add color. Continue simmering until the pork is tender (at least 45 minutes). Finally, use high heat to reduce the sauce and serve.