Panceta de cerdo estofada al estilo rojo con brotes de bambú

Ingredientes

• 2 tablespoons cooking oil
• 2 tablespoons sugar (rock sugar preferred)
• 1 pound pork belly, cut into 1 to 1.5-inch cubes
• 5-7 cloves garlic, crushed
• 1 pound bamboo shoots, cut into 1 to 1.5-inch chunks
• 1 tablespoon chili bean paste (aka doubanjiang)
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 3 tablespoons rice wine (aka michiu or shaoxing)
• 2 cups water (or enough water to cover the pork belly so it can braise)

Preparación

1. 1

   Heat cooking oil in a large skillet or...: Heat cooking oil in a large skillet or wok over medium heat. Add sugar and stir until melted and lightly caramelized. Add the pork belly cubes and garlic. Brown the pork on all sides, ensuring each piece is lightly golden.

2. 2

   Add the bamboo shoot chunks, chili bean paste...: Add the bamboo shoot chunks, chili bean paste , light soy sauce, dark soy sauce, and rice cooking wine (michiu) to cooking pan or wok. Stir to combine and coat all the ingredients.

3. 3

   Optional - If you're using a skillet you...: Optional - If you're using a skillet you will need to transfer everything over to a medium sized pot. But if your wok is large enough and you have a cover for your wok, you can keep it there, because we are about to add some sauces and liquids in there.

4. 4

   Add 2 cups of water or more (enough...: Add 2 cups of water or more (enough to cover the pork so it can braise) and bring the liquid to a gentle simmer over low heat. Cover the pot (or wok) and cook for 1 hour, stirring occasionally to prevent sticking.

5. 5

   Remove from heat and serve with rice or...: Remove from heat and serve with rice or noodles!