Entree: China – Anhui – 咸肉炖笋 ➤ Xián ròu dùn sǔn (Salted pork braised with fresh bamboo shoots)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) salted (cured) pork, sliced into 1/4-inch (6 mm) pieces
- 1 lb (450 g) fresh bamboo shoots, peeled and sliced into 1/4-inch (6 mm) pieces
- 1 tbsp (15 ml) lard or vegetable oil
- 1-inch (2.5 cm) piece fresh ginger, sliced, approx. 0.4 oz (12 g)
- 2 scallions, cut into 2-inch (5 cm) lengths
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) light soy sauce
- 1/2 tsp (2 g) sugar
- 1 cup (240 ml) water or light chicken stock
- 1/2 tsp (2 g) freshly ground white or black pepper
- 1 tbsp (15 ml) chopped fresh cilantro or scallion greens for garnish (optional)

Instructions

1. If the salted pork is very salty, soak slices in cold water for 20–30 minutes, changing the water once, then drain. Pat dry.
2. Blanch bamboo shoots in boiling water for 3–5 minutes, then drain and rinse under cold water. This removes any bitter edge and firms the shoots.
3. Heat lard or oil in a wok or heavy pot over medium heat. Add ginger slices and scallion whites; stir-fry until aromatic, about 1 minute.
4. Add the salted pork slices and stir-fry 3–4 minutes until they begin to render fat and take on light color.
5. Add bamboo shoots and toss together with the pork for 1–2 minutes to combine flavors.
6. Pour in Shaoxing wine, light soy sauce, sugar, and water or stock. Bring to a gentle simmer.
7. Reduce heat to low, cover, and braise for 20–25 minutes until pork is tender and flavors are melded. Stir once or twice to prevent sticking and check liquid level, adding a little more water if necessary.
8. Uncover, increase heat briefly to reduce and concentrate the sauce if needed, about 2–3 minutes. Season with pepper and adjust saltiness carefully (the cured pork imparts most salt).
9. Transfer to a serving dish, garnish with chopped cilantro or scallion greens if desired, and serve hot with steamed rice.