Soy braised pork belly with bamboo shoots (gluten free)

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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’. It so happened that I have a jar of spicy bamboo shoots in the pantry. Bamboo shoots go so well with pork and  I added a few table spoonfuls to the pork belly.

Soy braised pork belly with bamboo shoots (gluten free)

Recipe is as follow:

Ingredients

  • 500g pork belly, diced into approx 1.5 inch pieces
  • 2 tbs spicy bamboo shoots (available from Asian stores)
  • 1/2 onion, diced
  • a little ginger, thinly julienne
  • 1 tbs shallot, white part only, finely chopped
  • 1 tsp soy sauce (use a gluten free soy sauce for a gluten free option)
  • 2 tsp mushroom soy sauce (skip for a gluten free option)
  • 2 tsp sugar
  • 1 tbs port (or Chinese cooking wine)
  • 1/2 cup of apple juice
  • cooking oil

Method

  • In a frying pan, bring some cooking oil to medium heat; add onion, shallot, ginger and pork belly; pan fry the pork belly until brown; add bamboo shoots, soy sauce, mushroom soy sauce, sugar & port/wine; stir through
  • Transfer the pork belly to a saucepan, add apple juice; cover with a lid; cook at low heat for 1.5-2 hours.

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