Braised Pork Belly with Dried Bamboo Shoots (Sungan Shao Rou)
绝对下饭的笋干烧肉 · pan chinese cuisine
One of the author's grandmother's signature dishes; whenever she made it, the author would eat two big bowls of rice. Note from the author: her spoons run on the larger side, so taste the braise while it simmers and adjust the seasoning to your liking.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Questions & feedback
Ask a question, report a correction, or share how the dish turned out — no rating needed. Submissions are reviewed before they appear publicly.
Sign in to leave feedback.
Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
ma zhu sun gan麻竹笋干
as needed
pork belly五花肉
8.82 oz
1.2 oz
1.2 oz
0.85 oz
1.06 oz
salt盐
to taste
1.0 stalk
scallion葱花
1.0 stalk
0.35 oz
0.25 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Soak the dried bamboo shoots for at least two days, then boil them in cold water for 30 minutes. Cut the pork belly into chunks, cut the garlic scapes into sections, and prepare some chopped scallions and dried chilies (add chili to taste).
✅ Done when: The bamboo shoots are pliable and tender after a 30-minute simmer, and the pork is cut into even chunks.
Heat some oil in a wok, add the pork belly and stir-fry until golden brown at the edges. Add 2 spoonfuls of cooking wine and 2 spoonfuls of dark soy sauce; if you have ginger, add two slices (the author had none and skipped it).
✅ Done when: The pork belly pieces are browned and caramelized on the surface.
Add the bamboo shoots, dried chilies, 2 spoonfuls of light soy sauce, 2 spoonfuls of white sugar, salt to taste, 1 spoonful of chicken bouillon powder, and 1 spoonful of thirteen-spice powder; stir-fry to combine.
✅ Done when: Everything is evenly coated and fragrant from the stir-frying.
Transfer everything to a clay pot (or use the wok if you don't have one), add the garlic scape sections, and pour in enough hot water to just cover the ingredients. Simmer over low heat for 30 minutes.
✅ Done when: After 30 minutes over low heat, the pork is tender and the flavors have melded.
- 5
Step 5
Medium-high heat
Once the sauce has reduced, sprinkle with chopped scallions and serve.
✅ Done when: The sauce has reduced to a glossy glaze clinging to the meat and shoots.