Red-Braised Pork with Mushrooms and Yulan Slices

Name: Red-Braised Pork with Mushrooms and Yulan Slices
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Chinese
Ingredients: pork belly, to taste; rehydrated dried shiitake mushrooms (stems removed, cleaned), to taste; rehydrated yulan bamboo shoots (sliced), to taste; pea tips (blanched in boiling water and cooled), to taste; 200 ml original cooking broth; 5 g salt; MSG, to taste; ground pepper, to taste; wet starch slurry (for thickening), to taste; sesame oil, to taste

A celebrated rustic specialty from the Yunnan-Guizhou Plateau, prepared through stir-frying, braising, and steaming, with a glossy red finish and tender, savory, umami-rich flavor.

3h 25m

Easy

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Red-Braised Pork with Mushrooms and Yulan Slices

Ingredients

pork belly to taste

rehydrated dried shiitake mushrooms (stems removed, cleaned) to taste

rehydrated yulan bamboo shoots (sliced) to taste

pea tips (blanched in boiling water and cooled) to taste

original cooking broth 200 ml

salt 5 g

MSG to taste

ground pepper to taste

wet starch slurry (for thickening) to taste

sesame oil to taste

Instructions

Step 1

Add wine, cover, and braise in a covered pot over low heat for 2 hours until fully cooked through.

Step 2

Remove the stems from the rehydrated shiitake mushrooms and rinse them clean. Slice the rehydrated yulan bamboo shoots. Blanch the pea tips in boiling water, then set aside to cool.

Step 3

Lift out the pork and arrange it neatly in a heatproof bowl with the skin facing the bottom. Layer the shiitake mushrooms and yulan slices on top. Steam for 1 hour, then turn the bowl out onto a serving plate and garnish the rim with the pea tips. Pour 200 ml of the original broth back into a wok, add 5 g salt, MSG, and pepper, thicken with the wet starch slurry, drizzle in the sesame oil, and pour the sauce over the pork before serving.