Entree: China – Jiangxi – 干笋烧肉 ➤ Gān sǔn shāo ròu (Pork braised with rehydrated dried bamboo shoots in a savory soy-scented sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork belly, skin removed, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) dried bamboo shoots, soaked and rehydrated until tender, drained
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, smashed
- 1 1/2 inch (4 cm) piece fresh ginger, sliced thin
- 3 scallions, white and green separated, sliced (whites sliced thin, greens reserved for garnish)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 g) rock sugar or 1 tbsp (15 g) granulated sugar
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 star anise
- 2 dried red chilies (optional, split)
- 1/2 tsp (2.5 g) ground white pepper
- 1 tbsp (15 ml) toasted sesame oil
- Salt to taste
- Fresh cilantro or scallion greens for garnish

Instructions

1. If dried bamboo shoots are not yet prepared, soak them in hot water until pliable (several hours or overnight), rinse, and slice into bite-sized pieces; reserve soaking liquid if desired.
2. Blanch the pork belly pieces in boiling water for 2 minutes to remove impurities; drain and pat dry.
3. Heat the vegetable oil in a heavy-bottomed wok or Dutch oven over medium-high heat. Add pork belly and brown on all sides, about 6–8 minutes, rendering some fat.
4. Push pork to the side, add garlic, ginger, and scallion whites; stir-fry until fragrant, about 1 minute. Add dried chilies and star anise and stir once to bloom the aromatics.
5. Add the rehydrated bamboo shoots and stir to combine. Pour in Shaoxing wine and let it reduce by half, scraping browned bits.
6. Stir in light soy sauce, dark soy sauce, and rock sugar. Add chicken stock (or water) to barely cover ingredients. Bring to a gentle simmer.
7. Cover, reduce heat to low, and braise until pork is tender and flavors meld, about 45–60 minutes. Check occasionally and add a splash of water if the liquid reduces too much.
8. Once pork is tender, remove lid and raise heat to medium to reduce sauce to a glossy consistency, about 5–10 minutes. Adjust seasoning with salt and white pepper.
9. Finish with toasted sesame oil and garnish with scallion greens or cilantro. Serve hot with steamed rice.