Stir-Fried and Simmered Pork Belly and Bamboo Shoot

Stir-Fried and Simmered Pork Belly and Bamboo Shoot

Even my children who hate simmered dishes will eat this one. It's a well-flavored dish that goes well with rice or sake, and makes you want more of both!

Ingredients: 2 servings

Pork belly block
100-150 g
Bamboo shoot cooked in water (canned or vacuum packed)
100 g
Green beans (frozen ok)
5 to 6
Thinly sliced ginger
1 piece's worth
● Water
200-300 ml
● Chinese soup stock
1 teaspoon
● Shaoxing wine (or sake)
1 to 2 tablespoons
● Sugar
1 tablespoon
● Soy sauce
1 tablespoon
Sesame oil
1 teaspoon


1. Cut the pork belly into 7 to 8 mm thick pieces. Cut the bamboo shoot into half and then into thin slices. Slice the ginger thinly. Cut the green beans into 5 cm long pieces.
2. Put the pork into a frying pan and stir fry until crispy. There is no need to add any oil since plenty of fat will come out of the pork. Wipe out any excess oil from the pan with paper towels.
3. Add the ginger and bamboo shoots and stir fry quickly.
4. Put in all the ● ingredients and simmer for about 20 minutes. Add the green beans near the end and simmer briefly. When they are cooked, drizzle in the sesame oil and it's done.
5. This is the shaoxing wine I used.

Story Behind this Recipe

This is a standby recipe in our house.