Long-braised Pork with Bamboo Shoots 筍燒肉

Ingredients:

• 1kg / 2¼lb belly pork

• 450g / 1lb bamboo shoots

• 30ml / 1½ – 2 tbsps oil

• 50ml / 3 tbsps / 1¼ cup light soy sauce

• 30ml / 1½ – 2 tbsps dark soy sauce

• 50ml / 3 tbsps / 1¼ cup Shao Hsing rice wine

• 20ml / 1 – 1½ tbsps sugar

• 5ml / 1 tsp five-spice powder

Recipe Provider

Mr Deh-ta Hsiung

Method:

• Cut the pork into 2.5cm / 1in cubes.  Cut the bamboo shoots into triangular-shaped chunks of the same size.

• Blanch the pork by immersing in a pan of boiling water and removing as soon as the water starts to boil again.  Rinse the pork in cold water and drain.

• Heat the oil in a large saucepan or pot and stir-fry the pork for about 30 seconds, then add the soy sauces, wine, sugar and just enough water to cover.  Bring to the boil, reduce the heat and simmer gently, covered, for 1 hour, turning once or twice.

• Add the bamboo shoots and five-spice powder, blending well.  Cook for another 30 minutes or so under cover.  Serve hot.

Special Touches:

• For this popular way of cooking pork and bamboo shoots in south China, the pork should not be too lean, so the bamboo shoots can soak up the excess fat. It can be cooked well in advance and be reheated just before serving.

原料：

• 五花肉（豬腩肉）1 公斤/ 2¼ 磅

• 竹筍 450 克 / 1 磅

• 油 30 毫升 / 1½ ~ 2 湯匙

• 生抽 50 毫升 / 3 湯匙或 ¼ 杯

• 老抽30 毫升 / 1½ ~ 2 湯匙

• 紹興酒 50 毫升 / 3 湯匙或 ¼ 杯

• 糖 20 毫升 / 1 ~ 1½ 湯匙

• 五香粉 5 毫升 / 1 茶匙

菜譜提供者

熊德達先生

做法：

• 將豬肉切成 2.5 釐米 / 1 英寸見方的小塊，竹筍切成同樣大小的滾刀塊。

• 用開水汆燙豬肉。當水重新燒滾時，馬上將豬肉撈起並用冷水沖洗，瀝乾水分。

• 將油倒入大的高身鍋裏，加入瀝幹的豬肉翻炒約 30 秒，然後倒入生抽、老抽、酒、糖以及剛好蓋過豬肉的清水。煮滾後蓋好鍋蓋，轉小火燜 1 小時，期間將豬肉翻動一兩次。

• 加入竹筍和五香粉，攪拌均勻後蓋上鍋蓋再燜約 30 分鐘。趁熱享用。

特殊風味：

• 在中國南方流行的筍燒肉菜譜中，豬肉不能太瘦，要有點油水讓筍吸收。這道菜可預先煮好，上桌前再重新加熱。