Cured and Fresh Pork Stew
A Shanghai home-style soup of cured pork, fresh pork, and spring bamboo shoots simmered together.
Ingredients
cooked pork belly
200 g
peeled fresh spring bamboo shoots
125 g
salted pork leg
200 g
scallion sections
10 g
butter
6.5 g
fine salt
5 g
MSG
2 g
water
1000 g
Instructions
1
Step 1
Wash the cooked pork belly and salted pork leg, then cut each into chunks.
2
Step 2
Use a clay pot, add water, pork chunks, and salted pork chunks. Bring to a boil over high heat, add cooking wine and scallion sections, then switch to medium heat and simmer until the meat is half-cooked. Add bamboo shoot chunks, salt, and MSG, continue simmering until fully cooked, skim off all foam, remove the scallion sections and serve.
