【Braised Pork with Dried Bamboo Shoots】
Not only giant pandas loves bamboo, Chinese people love bamboo as well. Bamboo shoots have always been a popular ingredient in many Chinese dishes. Winter shoots are harvested just before spring time. They are smaller in size compared to the spring shoots. Their flesh is tender and more palatable, making the winter shoots commercially more valuable.
This yummy dish of braised pork with winter bamboo shoots goes well with rice or noodles.
Meal type: Lunch or dinner
Prepare time: 15 minutes
Cook time: 45 minutes
Stand time: 24 hours
Serves: 6 servings
1) 750g boneless pork hock, diced into 1 inch cubes;
2) 75g dried winter bamboo shoots;
3) 1 tbsp olive oil, 2 green onions rinsed and chopped to 2 inch length, 5g fresh ginger sliced, 1 star anise, 2 cloves;
4) 1 tbsp cooking wine, 2 tbsp light soy sauce, 1.5 tbsp dark soy souce, 1tbsp Yummy House soy sauce, 2 tsp sugar, ½ tsp salt.
1: Soak dried bamboo shoots in cold water for 24 hours (Picture 1). Wash well, drain and set aside.
2: Place the meat inside InstantPot pressure cooker, fill with boiling water (Picture 2). Press “Sauté” then “Adjust” button to set temperature to “More”. Boil for 2 minutes then rinse under cold water.
3: Select “Sauté” and set temperature to “More”, add 1 tbsp olive oil and all ingredigents of Ingredient 4), sauté for a minute (Picture 3).
4: Put the meat and bamboo shoots back into the InstantPot, sauté for another minute (Picture 4). Add all ingredients of Ingredient 4) (Picture 5).
5: Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 38 minutes of cooking time.
6: When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid (Picture 6). Select “Sauté” and set temperature to “More”. Stir the meat until the sauce is reduced to about 1/3.
7: Place cooked meat into to a serving bowl, serve with rice immediately. Yummy!!