📝 About This Recipe
Hailing from the mist-covered mountains of Anhui, this classic 'Hui' dish celebrates the harmony between the land and the forest. Succulent pork belly is slow-braised until it reaches a melt-in-your-mouth tenderness, infused with the earthy, crisp sweetness of fresh bamboo shoots. It is a masterclass in 'heavy oil and deep color,' showcasing the rich, savory umami and dark, glossy glaze characteristic of one of China's Eight Great Traditions.
🥗 Ingredients
The Meat
- 750 grams Pork Belly (skin-on, cut into 2cm cubes)
- 2 tablespoons Shaoxing Wine (for blanching)
- 3 slices Ginger (for blanching)
The Bamboo
- 300 grams Winter Bamboo Shoots (fresh or vacuum-packed, sliced into bite-sized wedges)
- 1 teaspoon Salt (for boiling bamboo)
Aromatics and Spices
- 5 slices Ginger (crushed slightly)
- 3 stalks Scallions (tied into a knot)
- 2 pieces Star Anise
- 1 small piece Cassia Cinnamon Bark
- 3 pieces Dried Red Chilies (optional, for a hint of warmth)
The Braising Liquid
- 30 grams Rock Sugar (provides a superior glossy shine)
- 3 tablespoons Light Soy Sauce
- 1.5 tablespoons Dark Soy Sauce (for that deep Anhui color)
- 1/4 cup Shaoxing Rice Wine
- 3-4 cups Hot Water (as needed to cover meat)
- 1 tablespoon Lard or Vegetable Oil
👨🍳 Instructions
-
1
Prepare the bamboo shoots: If using fresh bamboo, peel and slice. Boil them in water with a teaspoon of salt for 10 minutes to remove any bitterness (tannins). Drain and set aside.
-
2
Blanch the pork: Place the cubed pork belly in a pot of cold water with 3 slices of ginger and 2 tablespoons of Shaoxing wine. Bring to a boil, skim off the foam for 3-5 minutes, then drain and rinse the pork with warm water.
-
3
Searing: In a heavy-bottomed wok or clay pot, add 1 tablespoon of oil over medium heat. Add the pork cubes and sear until they are lightly browned and some of the fat has rendered out.
-
4
The Sugar Color (Tang Se): Remove the pork from the pan. Add the rock sugar to the remaining fat/oil. Stir constantly over low heat until the sugar melts and turns a deep amber, bubbling slightly.
-
5
Coating: Quickly return the pork to the wok. Toss rapidly to coat every piece of meat in the caramelized sugar until they look mahogany and glossy.
-
6
Aromatics: Add the ginger slices, scallion knot, star anise, cinnamon, and dried chilies. Stir-fry for 1 minute until fragrant.
-
7
Deglazing: Pour in the 1/4 cup of Shaoxing wine around the edges of the wok to create steam, then add the light and dark soy sauces.
-
8
Simmering: Pour in enough hot water to completely submerge the pork. Bring to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
-
9
Slow Braise: Simmer gently for 45 minutes. The liquid should be bubbling very softly.
-
10
Adding Bamboo: Add the prepared bamboo shoots to the pot. Stir them into the liquid and continue to simmer, covered, for another 20-25 minutes.
-
11
The Reduction: Remove the lid, discard the scallion knot and large spices. Turn the heat to medium-high to reduce the sauce. Stir frequently to prevent burning.
-
12
Finishing: Once the sauce has thickened into a thick, syrupy glaze that clings to the pork and bamboo, remove from heat and serve immediately.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar; it provides a unique translucent glaze and a mellow sweetness that defines Hui cuisine. Never use cold water for the braising step, as it shocks the meat and makes it tough; always use boiling or very hot water. If the bamboo shoots are very young, add them later in the process to maintain their characteristic 'crunch'. Anhui cuisine is known for being slightly saltier and oilier than other regions; don't be afraid of the rendered pork fat, as it carries the flavor of the bamboo. For the best results, use a clay pot (sand pot) for the simmering stage to ensure even heat distribution.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot, long-grain white rice to soak up the rich gravy. Pair with a side of stir-fried bitter melon or bok choy to provide a refreshing contrast to the richness of the pork. A pot of aged Pu-erh tea is the perfect beverage to cleanse the palate between bites. Serve in a pre-warmed ceramic bowl to keep the fats from congealing while you eat.