For Chinese cooking, pork belly is arguably one of the most popular cut of pork – it is juicy, full of flavor and mouthwatering fatty. It can be stir fried, steamed, boiled, braised, preserved/dried & roast.
This pork belly dish was originated from a traditional dish called ‘red braised pork’. Bamboo shoots go so well with pork so I added some to this recipe.
- 500g pork belly, diced into approx. 1.5 inch pieces
- 2 tbsp. preserved spicy bamboo shoot (available from Asian stores)
- a few slices of ginger, thinly julienne
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 2 tsp sugar
- 1 tbsp. of port wine or Chinese cooking wine
- cooking oil
- In a frying pan, bring some cooking oil to medium heat; add ginger and pork belly, pan fry the pork belly until brown
- Add bamboo shoots, dark soy sauce, sesame oil, sugar and port wine, mix well
- Transfer the pork belly to a saucepan, add water to cover the meat till half way up; cover with a lid; cook at low heat for 1-1.5 hours or until the meat is juice and tender; stir occasionally