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Bamboo Shoots Stewed Pork 竹笋烧肉

Bamboo Shoots Stewed Pork 竹笋烧肉

Bamboo Shoots Stewed Pork 竹笋烧肉 Recipe

2 lbs pork butt 梅头肉– cut into chunks– see note below
1 lb frozen chunk bamboo shoots 绿竹笋

Stew sauce:
1 honey date 蜜枣
2 stalks green onion
2 inches ginger– crushed
5 cloves garlic– crushed
2 star anise 八角
1 piece cinnamon stick 桂皮
1 stick rock candy stick 冰片糖
1  hot pepper (optional– skip for non-spicy version)
1/2 cup soy sauce
1/2 tbsp dark soy sauce (optional)
3 tbsp rice cooking wine
1/2 tsp five spice powder
6 cups water


  1. Prepare stew sauce: Boil all ingredients in a pot, covered, on high heat for 15 minutes for the flavor to com out.
  2. Cut meat into 1-inch chunks. Blanch, rinse and add to the stew sauce. Cook on high heat for 5 minutes, then turn down to medium heat. Partially covered, cook for about 1 hour until the meat are tender but not falling apart. Stir occasionally. Add more water if liquid is drying too fast. Remove the meat when it is done.
  3. While the meat is stewing, Slice bamboo shoots to 1/4-inch thickness. Blanch in boiling water then strain.
  4. Add in sliced bamboo shoot to stew sauce, cook on medium heat for 15-20 minutes. The stew sauce should almost covers bamboo shoots. Add more water if necessary. Return meat to the pot and stir to combine.

Regina’s Note:

  • Pork Butt: I use combination of 2/3 pork butt and 1/3 pork belly.

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