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.
Recipe is as follow:
- 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
- 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.