Stewed Salted Meat with Spring Bamboo Shoots
Salt-cured pork belly stew pressure-cooks with spring bamboo shoots so the salty meat perfume seeps into the tender spears. A seasonal spring ritual where briny richness and fresh vegetal sweetness meet in clear broth.
Instructions
- 1
Peel the spring bamboo shoots and wash them clean.
- 2
Put in cold water and blanch for 5 minutes, then take out.
- 3
The lower part with firmer meat is suitable for stewing and should be cut into small pieces.
- 4
Thick slices of homemade cured pork belly.
- 5
Blanch in water starting with cold water to remove some of the saltiness.
- 6
Place the pork belly, bamboo shoots, ginger slices, green onions, water, and cooking wine into the pressure cooker. Cover and cook until it steams, then reduce to low heat for 10 minutes.
- 7
Savory and delicious, with a crisp and tender texture.
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Ingredients
Main Ingredients
- Salted Pork Bellyto taste
- spring bamboo shootsto taste
Auxiliary Ingredients
- Gingerto taste
- Scallionto taste
Seasonings
- Saltto taste
- cooking wineto taste