Braised Pork with Spring Bamboo Shoots
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Braised Pork with Spring Bamboo Shoots

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Pork with Spring Bamboo Shoots

About This Recipe

This savory Braised Five-Flower Pork with Bamboo Shoots is a rich, flavorful dish that combines tender pork and crisp bamboo shoots in a fragrant, slightly sweet sauce. The five-flower pork is first blanched to remove impurities, then caramelized with rock sugar for a deep, glossy finish. Red yeast rice powder adds a unique earthy hue and depth of flavor, while scallions, ginger, and cooking wine enhance the aromatic profile. The bamboo shoots, blanched to perfection, absorb the rich braising liquid, becoming melt-in-your-mouth tender. Slowly simmered for 30-45 minutes, the pork turns succulent, and the sauce reduces to a luscious glaze. Finished with a touch of soy sauce and chicken powder, this dish is a perfect balance of umami and sweetness. Garnish with fresh scallions for a vibrant, restaurant-worthy presentation. A comforting, hearty meal that’s sure to impress!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • five-flower pork 400g
  • bamboo shoots 250g
The aromatics
  • scallions 2 stalks
  • ginger 20g
The sauce & seasonings
  • rock sugar 2 tbsp
  • red yeast rice powder 1 tsp

menu_book Directions

1
Step 1
Step 1
Prepare the ingredients, peel the bamboo shoots and remove the hard outer shell, cut off the old roots, flatten with a knife back and cut into sections, cut the five-flower pork into thick slices
2
Step 2
Step 2
Boil water and blanch the bamboo shoots, then remove and drain
3
Step 3
Step 3
Rinse the five-flower pork clean and blanch in boiling water
4
Step 4
Step 4
Heat oil in the pot, add rock sugar and stir-fry the five-flower pork over low heat
5
Step 5
Step 5
Add the blanched bamboo shoots, scallions, ginger, and cooking wine
6
Step 6
Step 6
Add red yeast rice powder, mix well, add an appropriate amount of water to cover the meat and bamboo shoots, bring to a boil and then simmer over medium-low heat for 30-45 minutes
7
Step 7
Step 7
Add salt, light soy sauce, and chicken powder to season, cook over high heat to reduce the sauce
8
Step 8
Step 8
Remove from the pot, sprinkle with scallions and serve

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