How to Make Vietnamese Braised Pork with Bamboo Shoots
Braised pork with bamboo shoots is a rustic dish, perfect for cutting through the richness of fatty meats. The combination of the slightly tangy, crunchy bamboo shoots with tender pork belly makes this dish a staple in Central and Southern Vietnam. Fresh or dried bamboo shoots can be used.
When preparing braised pork with bamboo shoots, and bamboo dishes in general, it's important to properly clean the bamboo. Fresh bamboo contains cyanide, which can react with digestive enzymes and convert into hydrocyanic acid (HCN), a toxic compound.
1kg of fresh bamboo contains 230mg of cyanide, but when soaked for an extended period, turning yellow and sour, and boiled, the cyanide content is reduced to only 9mg.
Learn more: Common types of bamboo shoots used in Vietnamese cooking
Ingredients
- 500g pork belly
- 400g fresh bamboo shoots
- 5-6 garlic cloves
- 3-4 shallots
- Green onions
- 1 chili pepper (optional)
- Coarse salt
- Seasoning: Fish sauce, caramel sauce, MSG, salt, seasoning powder
Instructions
Prepare the pork
Rub the pork with coarse salt, scrub thoroughly, then rinse and pat dry. Cut the pork into slices about 1-1.5 cm thick.
For braised pork with bamboo shoots, you can choose cuts like pork belly, shoulder, or rib tips. These cuts have a good balance of lean and fat, resulting in tender, juicy meat when braised.
Prepare the bamboo shoots
Peel the tough ends of the bamboo shoots, then cut into finger-length pieces. Rinse thoroughly and place in a pot, cover with water, and bring to a boil. Add 1 tablespoon of salt and leave the pot uncovered to allow toxins in the bamboo to evaporate.
Boil for 5 minutes, then drain and rinse the bamboo. Repeat with fresh water and boil for a second time. Typically, you should boil the bamboo 2-3 times, until the water runs clear.
For braised pork with bamboo shoots, use bamboo stalks rather than bamboo leaves. Bamboo stalks stay crunchy and don’t become mushy when braised for a long time, unlike bamboo leaves. You can also use bamboo shoots or dried bamboo in this recipe.
Prepare other ingredients
Peel and finely chop the shallots and garlic.
Wash the green onions, cut the white parts into 3cm sections, and finely chop the green parts.
Slice the chili diagonally.
Marinate the pork
Place the sliced pork in a bowl and marinate with 1 tablespoon of fish sauce, 1 tablespoon of caramel sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of ground pepper, and half of the chopped garlic and shallots. Mix well and let it marinate for 30 minutes.
If you prefer a sweeter taste, add 1/2 tablespoon of sugar to the marinade.
Cook the braised pork with bamboo shoots
Heat 2 tablespoons of oil in a pot. Sauté the remaining chopped garlic and shallots until fragrant, then add the marinated pork and stir-fry.
Increase the heat slightly to sear the pork, giving it a golden-brown color and locking in the flavor. This ensures the pork will stay firm and won’t fall apart during braising.
Stir the pork and bamboo together for about 1 minute, then add approximately 150ml of boiling water, or more if you prefer extra sauce for braising.
You can substitute some of the water with fresh coconut water for a milder sweetness.
When the mixture comes to a boil, season to taste. For 150ml of water, Cookbeo recommends adding 2 teaspoons of seasoning powder, 3 teaspoons of salt, and 3 teaspoons of fish sauce. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the pork is tender.
After 30 minutes, when the pork is soft, adjust the seasoning if necessary, then add the green onions and chili. Stir well, sprinkle with a bit of ground pepper, and stir for another 5-6 seconds before turning off the heat.
Final Product Requirements
The pork is tender, with a savory and rich flavor, while the bamboo shoots remain crunchy and refreshing. Thanks to the bamboo, this dish doesn’t feel too heavy, making it a great alternative to other traditional braised dishes like caramelized pork or braised pork with daikon. Add this dish to your rotation for a more varied family meal.
