【竹笋红烧肉】Bamboo Shoots Braised Pork Belly

 

春天来了，雨后朋友的后院长出好多的春笋，她把春笋收获之后还细心地把笋子都处理好了再送给我。

这么有心的礼物，不做一顿红烧肉都对不起这份心意啊！

Spring is here again. A friend harvested a lot of bamboo shoots from her back yard. She carefully prepared the bamboo shoots before giving them to me.

It would be a shame not to make a good dish out of such a thoughtful gift!

材料：
800克 五花肉
400-500克 竹笋
一根葱
1 寸姜
2 个八角/大料
1/4 杯 料酒
2 大勺 酱油/生抽
1 小勺 老抽/黑酱油
1 大勺 白糖/冰糖

1/2 小勺 盐 （或适量）

Ingredients：
800 gm Pork Belly
400-500 gm of bamboo shoots

1 stalk of spring onion (Cut into 2-3 inches in length)
1 inch ginger (slice or smashed)
2 Star Anise
1/4 cup of cooking wine
2 tbsp Soy Sauce
1 tsp Dark Soy sauce
1 tbsp Sugae/rock sugar
1/2 tsp Salt (or to taste)

1. 把五花肉切麻将块大小后用凉水泡出血水，煮滚半锅水加点料酒，姜片入锅汆烫后捞出洗净备用。

2. 锅里加一点点油把冰糖入锅炒出糖色。姜切片/或拍扁，葱切段，用一点油把五花肉炒至变色。等肉块泛出油的时候，加入姜片，葱段和大料/八角煸炒至香味溢出。

3. 加入料酒、老抽，酱油和六杯水没过肉块，大火煮滚，转中小火炖45分钟。

1. Cut the pork belly into largs pieces and soak them in cold water for 10 minutes. Boil half a pot of water and add some cooking wine, few slices of ginger into the pot and blanch the pork,  remove and wash the pork thoroughly, drain and set aside.

2. Add a little bit of oil to the pan and cook the rock sugar until it turns brown. add the pork belly and cook until the pork belly are browned.When the pork starts releasing grease, add ginger slices, scallions and star anise and turn until fragrant.

4. 加盐调味后加入处理好的竹笋，继续焖煮至锅内只剩下少许汤汁。如果汤汁还比较多，可以大火收汁。

3. Add cooking wine, dark soy sauce, soy sauce and six cups of water to cover the meat, bring to a boil over high heat, then simmer over medium-low heat for 45 minutes.

3. Add salt to taste and add the bamboo shoots. Continue to simmer until the gravy thickened. serve hot with steamed rice