Ingredients (for 4):
- Pork jowl meat - 400 g
- Ginger - 3 slices
- Spring onion - 4 sprigs
- Chinese yellow wine - 1/4 cup
- Garlic - 3 cloves, chopped
- Dark soy sauce - 1 tsp
- Soy sauce - 2 tbsp
- Zhejiang vinegar - 2 tbsp
- Sugar - 2 tbsp
- Chili oil - 1 tsp
- Sesame oil - 1 tbsp
- Spring bamboo shoot - 450 g
- Oil - 2 tbsp
- Soy sauce - 2 tbsp
- Dark soy sauce - 1 tsp
- Sugar - 2 tbsp
- Salt - dashes
- Sesame oil - 1 tbsp
Procedures:
1. Cut away the thick fat on both sides of the pork jowl meat, and lightly cut on the meat perpendicular to the texture of the meat to avoid it curling during cooking.
2. Heat a pot of water and once boiling, add the spring onion, ginger and Chinese yellow wine. Then put the pork jowl meat in, and cover with lid to let it boil for 30 minutes.
3. Remove the pork jowl meat and cool it down under running water. Then cut into thin slices.
4. Mix the garlic, dark soy sauce, soy sauce, Zhejiang vinegar, sugar, chili oil and sesame oil together to form the dipping sauce.
5. Peel the bamboo shoots and remove the hard parts at the bottom.
6. Cut in halves and then cut into thin slices.
7. Heat a pot of water and once boiling, add the bamboo shoots in to cook for 3 minutes.
8. Remove and drain the bamboo shoots, then toast to dry on a wok. Remove once totally dried.
9. Heat the wok with oil, then add the soy sauce and sugar. Cook until the sauce is bubbling.
10. Add dark soy sauce and salt, then add the bamboo shoots in and toss it well.
11. Add sesame oil and continue to cook until the sauce is reduced and stuck to the bamboo shoots.
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