Homemade Five Spiced Pork Belly Stewed with Black Bamboo Shoots

Braise black bamboo shoots with pork belly.--The most classic combination! The black bamboo shoots were still sent from Sanming by my sister via express mail, to be soaked periodically and used for cooking meat, chicken, or duck. Having my sister is so great!

　　Ingredients Main ingredients

Pork belly 600g, black bamboo shoots 400g, oil as needed, salt as needed, rock sugar as needed, cooking wine as needed, dark soy sauce as needed, light soy sauce as needed,Ginger as needed, green onion as needed,Star anise as needed, cinnamon stick as needed,Monosodium glutamate (MSG) as needed

Steps

Prepare the pork belly.

Pre-soak the black bamboo shoots in water.

Cut them into thin slices diagonally.

Put the black bamboo shoots into a pressure cooker, add enough water, and cook under high heat until the valve closes. Then simmer for 20 minutes, then turn off the heat.

Slice the pork belly, and fry it in oil until it turns color.

Continue to fry with dark soy sauce to color.

Add sufficient water to cover the pork belly, along with cooking wine, ginger, green onion, star anise, cinnamon stick, rock sugar, light soy sauce, and MSG. Cook over high heat until boiling, then simmer for 20 minutes.

Place the black bamboo shoots in, bring it to a boil over high heat, then simmer until the sauce thickens.

Add salt and MSG, then cook on high heat to reduce the sauce.

Tips

1. The amount of black bamboo shoots is based on soaked quantity.

2. Soaking method for black bamboo shoots;Boil the water used for rinsing rice, add the black bamboo shoots and change the water daily for 3 days or so.

3. Cutting the black bamboo shoots diagonally enhances the texture.