Dried Bamboo Shoot Braised Pork (笋干红烧肉)

Instructions

1. 1Rehydrate dried bamboo shoots in warm water for 4-6 hours (or overnight). Drain, rinse, and cut into 3 cm pieces. Trim any tough ends.

   🔍 Look for 4-6 小时 · 4-6 hours

   Visual: 笋干饱满有弹性，深金黄褐色Shoots are plump, flexible, and dark golden-brown

   You know it's right when: No hard or fibrous core remaining

2. 2Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse.

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 水面浮灰沫；水浑浊Gray scum on surface; water cloudy

   You know it's right when: Water turns from pink to gray

3. 3Heat oil in a heavy pot. Sear pork on all sides until lightly golden (3-4 minutes).

   🔍 Look for Medium heat 3-4 分钟 · 3-4 minutes

   Visual: 肉块边缘金黄，肥肉开始出油Pork edges golden brown; fat rendering

   You know it's right when: Sizzle is steady, not splattering

4. 4Add ginger, scallion, star anise. Stir 30 seconds. Add soy sauces, Shaoxing wine, and rock sugar.

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 酱汁在肉周围冒泡；糖正在融化Sauce bubbles around pork; sugar dissolving

   You know it's right when: Aromatics are fragrant, not browned

5. 5Add rehydrated bamboo shoots and enough hot water to cover. Bring to a boil, then reduce to a simmer. Cover and cook 50 minutes. Uncover and simmer 15 minutes to reduce sauce.

   🔍 Look for Low heat 共65分钟 · 65 minutes total

   Visual: 汤汁微滚，深棕色浓汤；笋干软糯但保持嚼劲Gentle simmer; sauce is rich brown; bamboo is tender but chewy

   You know it's right when: Pork yields to chopstick; sauce coats spoon