BRAISED PORK BELLY WITH DRIED BAMBOO SHOOT

BRAISED PORK BELLY WITH DRIED BAMBOO SHOOT

Serves 4

This is a classic Taiwanese dish. It takes a long time to cook, but if you have the patience, you will be rewarded with an extremely delicious dish

1.5 kg (3 lb 41 /2 oz) pork belly, cut into 2-cm (3/4-in) thick slices 

2 Tbsp light soy sauce 

1 Tbsp brown sugar 

250 g (9 oz) dried bamboo shoot, soaked in warm water for 15 minutes 

500 ml (16 fl oz / 2 cups) stock (page 153) 

1 /2 tsp salt 

1 /4 tsp ground white pepper Cooking oil, as needed 

2 spring onions, sliced 

70 g (21 /2 oz) garlic, peeled 1 red chilli, sliced 

900 ml (30 fl oz) water A handful of coriander leaves 

Seasoning 

100 ml (31 /2 fl oz) rice wine 

150 ml (5 fl oz) light soy sauce 

2 Tbsp thick soy sauce 

1 Tbsp dark soy sauce 

30 g (1 oz) rock sugar A pinch of ground white pepper

1. Marinate the pork belly with the light soy sauce and brown sugar. Set aside for 30 minutes. 

2. Drain the dried bamboo shoot. Place into a small pot with the stock, salt and pepper. Bring to a boil, then simmer over low heat for 1 hour. 

3. Heat 1 Tbsp oil in a wok over medium heat. Add the pork belly and stir-fry until golden brown. Dish out and set aside. 

4. Heat 1 Tbsp oil in a stockpot. Add the spring onions, garlic and chilli and stir-fry until fragrant. 

5. Add the browned pork belly and water, followed by the seasoning. Bring to a boil, then simmer over low heat for 2 hours. 

6. Arrange the bamboo shoot on a serving plate. Top with the pork belly and drizzle with sauce. Garnish with coriander and serve.