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Reconstituted dried bamboo shoots are braised with pork belly in a rich, savory sauce. This protein-packed family dish has concentrated bamboo flavor and is a traditional Hunan specialty.
Soak dried bamboo shoots in warm water for at least 4 hours or overnight until fully softened. Drain and cut into bite-sized strips.
Blanch pork belly in simmering water for 2 minutes to remove impurities, then rinse and cut into thick slices (about ½ inch).
Heat 1 tbsp of neutral oil in a heavy-bottomed pot over medium heat. Add the pork belly slices and brown evenly for 3–4 minutes, rendering some fat.
Add green onions and ginger slices to the pork. Sauté until aromatic, then pour in Shaoxing wine. Stir to deglaze the pot, scraping up any browned bits.
Stir in the bamboo shoots, soy sauce, dark soy sauce, and sugar. Toss until evenly coated. Add enough water to cover the ingredients.
Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 60 minutes, checking occasionally to ensure the liquid does not run dry.
Remove lid, increase heat to medium-high, and reduce sauce for 8–10 minutes until glossy and concentrated. Season with salt to taste.
Serve hot, garnished with chopped green onion if desired.
