Braised pork belly with spicy bamboo shoots

Pork belly braised with spicy bamboo shoot

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
Picked bamboo shoots
Spicy bamboo shoots, with no preservatives, no added sugar
Pork belly
Pork belly
Braised pork belly with spicy bamboo shoots
Braised pork belly with spicy bamboo shoots

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