Chinese cured meat is very popular during Spring festival, also known as Chinese New Year.
My first try on Chinese Cured Pork was about 3 years ago. My sister went to Jiang Xi province, which is located in southwestern China. She went there for a friend’s wedding. And when she came back, she brought a huge piece of homemade Cured pork given by her friend. I was very curious about its flavor. So I cut several slices and put them into a rice cooker to cook them with rice. There were only rice and cured pork inside cooker, nothing else. When it’s done, I think I will never forget that smell. It would probably be the best rice I had tried. And cured pork stuck in my head since then.
Days ago, I found Cured pork belly in supermarket here in Singapore very surprisingly. So I bought one piece. The moment I opened it, that smell came back again. I couldn’t wait to cook it with bamboo shoots.
1. Heat a pan on stove. Put cured pork belly slices in. Sear them.
2. When the pork cloves become transparent, add in chopped ginger, garlic and dried red chili. Sauté till aromatic.
3. Add in bamboo shoot slices. Also in with a little cooking wine and light soy sauce. Stir fry evenly for 3-4 mins.
4. Add in chopped spring onion and stir fry for another minute. Serve hot. Because Cured Pork contains salt, so usually extra salt is not needed.
Look at the shiny beautiful pork belly slices. Really love them.