Roast Pork Belly With Carrot & Bamboo Shoot 双笋烧肉煲
Recipe source : Chopsticks Recipes - Chinese Casseroles
This cookbook titled, 'Chopsticks Recipes - Chinese Casseroles' is a bi-lingual Hong Kong publication which has been in my possession for a long time. This is one of my favourite cookbooks. I have already tried out many recipes from this cookbook. So far all the recipes which I tried turned out great.
Today, I am sharing this great dish, preferably to be eaten with hot steaming rice. The carrots were sweet and still crunchy as were the bamboo shoots. Every bite into the piping hot roast pork belly tasted heavenly as they were well-coated with the fragrant sauce. In fact, all the flavours blended very well together.
350g roast pork
150g bamboo shoot
2 pips garlic, minced
2 shallots, chopped
2 slices ginger
1/4 tsp salt
1 tsp sugar
1 tsp wine
300ml chicken stock
1 tbsp oyster sauce
a pinch of pepper
a dash of sesame oil
1/4 tsp dark soy sauce
1/2 tbsp cornflour
2 tbsp water
Mix together to form cornflour solution
1. Cut roast pork into bite-size pieces.
2. Cut bamboo shoots and carrots into wedges. Blanch and set aside.
3. Heat wok with 2 tbsp cooking oil. saute shallot, garlic and ginger until fragrant.
4. Add bamboo shoots and carrots.
5. Sprinkle with salt and sugar and mix well.
6. Add roast pork.
7. Sizzle with wine, add in the stock and seasonings. Stir well to mix all ingredients.
8. Transfer to casserole and cover with lid.
9. Let simmer for 5 to 6 minutes.
10. Thicken with cornflour solution.
11. Give a final stir to mix evenly.
12. Switch off the flame.
Piping hot and fragrant!
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