Spring – Summer is the best time for bamboo shoots to grow. Especially after each rain, bamboo shoots grow taller. Talking about bamboo shoots, there are many types such as bamboo sprouts, bamboo stems, bamboo roots, and long-grown bamboo. Fresh bamboo shoots are preferred because they are crispy, sweet, tender, delicious, and not fibrous or old like tall-grown bamboo.
According to research, bamboo is rich in protein, calcium, phosphorus, and essential nutrients for the body. Besides, bamboo is also rich in crude fiber which is good for the digestive system and prevents constipation.
Bamboo contains cyanide, which when ingested reacts with enzymes to form cyanhydric acid that can cause poisoning, even coma. Therefore, you need to pay attention to the processing stage.
To ensure safety, you need to peel off the entire bamboo skin and soak it in warm saltwater or rice washing water, then rinse thoroughly. You should only eat bamboo 1-2 times a week.
From bamboo roots, many dishes can be made such as stir-frying, making soup, drying to make dried bamboo shoots, and spicy salted bamboo shoots. Among them, there is a simple dish but brings a delicious flavor, which is bamboo shoots braised with pork belly.
Ingredients
– Pork belly
– Fresh bamboo shoots
– Spring onion, ginger, star anise, cinnamon leaves, cinnamon
– Light soy sauce, dark soy sauce
– Salt
– Brown sugar
How to cook bamboo shoots braised with pork belly
– Peel off the outer layer of fresh bamboo shoots, soak in warm saltwater for about 10 minutes, then rinse with clean water. Use a sharp knife to remove the top and the old bottom part of the bamboo shoots.
– Split the bamboo shoot in half, then cut it into bite-sized pieces. Depending on your preference, you can cut the bamboo shoots into different shapes. Wash the spring onion, cut into sections. Peel and slice the ginger. Cut the pork belly into square pieces.
– Next, put a pot of water on the stove, boil it and add 1 tablespoon of salt. Then blanch the bamboo shoots for about 1 minute, remove and transfer to a bowl of cold water.
– Heat another pot, add cooking oil and a few pieces of brown sugar. Cook until the sugar is melted, the color changes, then add the pork belly pieces. Remember to stir evenly until the meat is cooked and changes color.
– Now, add the spring onion, ginger, star anise, cinnamon leaves, 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, and 3 tablespoons of dark soy sauce to the pot, then stir evenly to let the meat absorb the spices.
– Then, add 1 bowl of water and simmer for about 10 minutes. When the meat is boiling, skim off the foam and remove the ginger, spring onion, cinnamon leaves, and cinnamon to avoid overpowering the taste of the meat. Cover the pot, simmer for about 20 minutes.
– Now, you can add the blanched bamboo shoots, stir evenly, and simmer over medium heat until the sauce thickens. The flavorful sauce covers the meat and bamboo shoots, making it very appealing.
Serve the braised pork belly with bamboo shoots on a plate, garnish with finely chopped spring onion, and enjoy. The combination of pork belly and bamboo shoots will bring you a delicious and nutritious dish.
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