Red-Cooked Pork with Bamboo – Sybaritica

Sweet Red-Cooked Pork with Bamboo simmers Pork Belly in a rich, complex Chinese Master Sauce before it is stir-fried with Bamboo, Chili and Rice Wine.

Servings: 4 as one dish in a Chinese meal

• 1/2 lb. Red-Cooked Pork Belly with Rind attached
• 1 cup Bamboo sliced Julienne
• 1 cup sliced Celery cut into 2-inch batons;
• 1 tbsp. Sugar
• 1 tbsp. Chili paste
• ¼ cup Shaoxing Wine

• Slice the Pork into thin, postage-stamp sized pieces, then brown them in a little oil over moderate heat and remove from the pan for the moment.
• Empty the pan of all but a tablespoon of fat, add the Celery followed by the Chili Paste, Sugar, and Shaoxing Wine, and sauté until the celery is softened and the sauce has thickened.
• Finally, add in the Bamboo and Pork and fry until all is heated though.