Braised Cured Pork with Water Bamboo
Light and refreshing, with a well-balanced savory flavor.
Ingredients
tender water bamboo
400 g
cured pork (washed and cut into strips)
100 g
sugar
to taste
soy sauce
to taste
shiitake mushrooms (rehydrated, stems removed)
to taste
salt
to taste
chopped scallions
to taste
chicken bouillon powder
to taste
Instructions
1
Step 1
Peel the water bamboo, trim off the tough base, wash, then cut lengthwise in half. Gently pound with the back of a knife to soften the texture, then cut into strips and set aside. Wash the cured pork and cut into strips similar in size to the water bamboo; set aside. Rehydrate the shiitake mushrooms, remove the stems, and set aside.
2
Step 2
Heat a wok over high heat with oil until about 60% hot. Add the water bamboo strips and fry until about halfway cooked, then remove and drain.
3
Step 3
Leave a small amount of oil in the wok. While hot, add the cured pork and stir-fry until fragrant. Add the water bamboo, shiitake mushrooms, sugar, and soy sauce, and braise briefly. Then add water and chicken bouillon powder and continue braising until cooked through. Thicken with a cornstarch slurry, plate, and garnish with chopped scallions.
