Red-Cooked Pork with Bamboo, or 紅燒竹筍猪, simmers Pork Belly in a Chinese Master Sauce before it is stir-fried with Bamboo, Chili and Rice Wine.
Sweet Red-Cooked Pork with Bamboo is an interesting and delicious variation on the Chinese classic Twice-Cooked Pork – 回鍋肉, except that, rather than the meat being simply boiled with a few seasonings in the first cooking step, it is first ‘red-cooked’ in a Chinese Master before being later quick fried with Bamboo, Celery, and Chili Paste.
Ingredient Notes for 紅燒竹筍猪
The Recipe Card for this dish calls for a slab of Pork Belly that has already been prepared by ‘Red-Cooking’. This Chinese cookery involves braising or simmering meats in a medium containing Soy Sauce and can be done two ways. The first involves simmering things in a fairly simple braising liquid much as the one used for my Dongpo Pork 東坡肉 recipe. The other method requires slowly simmering the meat in a proper, and much more complex Chinese Master Sauce (follow the link if this new to you).
In any event, whichever method you choose, you will want to simmer your pork belly for upwards of an hour and then chill it before slicing into bite-sized morsels.
How to make Red-Cooked Pork with Bamboo
The Red-Cooked Pork Belly used for this dish should be sliced in to thin, postage stamp pieces. These are the cooked quickly in oil over a moderate flame until nicely browned and just beginning to get slightly crispy here and there.
The Celery is first briefly sautéed for just a few seconds and then the Rice Wine, Sugar, and Chili Paste are added. As this all bubbles and cooks down, it will form a glossy, somewhat thick sauce.
Finally, the Bamboo and the Pork Belly is added and cooked just until nicely heated through. Once done, the dish should be plated and served immediately.
Your Recipe Card for 紅燒竹筍猪:
Red-Cooked Pork with Bamboo
- 1/2 lb. Red-Cooked Pork Belly with Rind attached
- 1 cup Bamboo sliced Julienne
- 1 cup sliced Celery cut into 2-inch batons;
- 1 tbsp. Sugar
- 1 tbsp. Chili paste
- ¼ cup Shaoxing Wine
- Slice the Pork into thin, postage-stamp sized pieces, then brown them in a little oil over moderate heat and remove from the pan for the moment.
- Empty the pan of all but a tablespoon of fat, add the Celery followed by the Chili Paste, Sugar, and Shaoxing Wine, and sauté until the celery is softened and the sauce has thickened.
- Finally, add in the Bamboo and Pork and fry until all is heated though.
- Serve Immediately.