Stir-Fried Bamboo Shoots with Pork Belly

Steps

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1. 1
   Trim and slice the pork belly into thin pieces. Set aside the fatty portion, cut into smaller pieces, which will be rendered to make lard for cooking.
   ▶ ≈0:14
2. 2
   Place pork slices in a bowl and add salt, sugar, white pepper, rice wine, soy sauce, and mirin in sequence. Massage in one direction until the meat absorbs the seasonings. Add cornstarch and mix well. Refrigerate for about 15 minutes.
   ▶ ≈0:53
3. 3
   Blanch the bamboo shoots in boiling salted water for about 2 minutes. Remove, drain, and let cool.
   ▶ ≈2:08
4. 4
   Slice green onions diagonally into sections, separating white and green parts. Slice chili peppers into rings. Mince garlic.
   ▶ ≈2:34
5. 5
   Once cooled, split the bamboo shoot lengthwise and carefully tear into uniform-width strips along the cut, then cut into longer pieces.
   ▶ ≈3:17
6. 6
   Heat the wok and add the pork fat pieces. Render the lard over medium-low heat, adding a little olive oil to help release the fat. Once the fat turns golden and fragrant, remove and set aside.
   ▶ ≈3:57
7. 7
   Increase the heat and add the marinated pork belly slices to the wok. Spread them out to contact the hot surface. Season with white pepper. Once the meat moves freely and turns white, transfer to a plate.
   ▶ ≈4:26
8. 8
   Add the white parts of green onions and some minced garlic to the wok. Toss gently for just a few seconds, then remove the pork to avoid overcooking.
   ▶ ≈5:06
9. 9
   Without washing the wok, add the chili peppers and remaining minced garlic. Pour in the pork drippings and add more olive oil. When it sizzles, add the bamboo shoot strips and stir-fry until fragrant.
   ▶ ≈5:21
10. 10
    Stir-fry the bamboo shoots until the wok is fairly dry for maximum fragrance. Season with white pepper. When the shoots are slightly dry, return the pork to the wok and mix well.
    ▶ ≈6:02
11. 11
    Clear a space at the bottom of the wok and add soy sauce, rice wine, oyster sauce, sugar, and spicy bean paste. Gently stir-fry to distribute the sauce evenly and let the bamboo shoots absorb the flavors. When most of the sauce is absorbed and only a little remains at the bottom, remove from heat.
    ▶ ≈6:16
12. 12
    Before turning off the heat, toss in the green onion pieces and mix gently. Serve.
    ▶ ≈6:46