Red Braised Pork Belly with Bamboo Shoots

I love making Chinese Red Braised Pork Belly (紅燒肉), and one of my favorite variations is adding bamboo shoots! The tender pork belly is slowly braised in a savory-sweet sauce made with soy sauce, rice wine, garlic, sugar, and chili bean paste. The bamboo shoots soak up all that delicious flavor, and everything tastes amazing served over steamed rice!

Jump to:

• About the Ingredients
• How to Make Red Braised Pork Belly with Bamboo Shoots
• Tips for Making Red Braised Pork Belly with Bamboo Shoots
• Frequently Asked Questions
• Red Braised Pork Belly with Bamboo Shoots
• Pin for later!
• More Delicious Pork Belly Recipes

We actually have a family friend who grows bamboo, and whenever it's bamboo shoot season, we sometimes get fresh bamboo shoots from their yard! That's how I originally started making this version of red braised pork belly.

But you don't have to have fresh bamboo shoots to make this dish! I recently made it again using canned sliced bamboo shoots, and it turned out delicious!

I also used skinless pork belly this time because that's all the meat market had available. After about two hours of braising, the pork was incredibly tender. It didn't have quite the same classic layered appearance as the skin-on pork belly I usually use, but the flavor was SO good!

About the Ingredients

I want to provide some additional information to the ingredients used for your reference - if you already know about them, feel free to skip!

Pork Belly: Skin-On vs. Skinless

Pork belly is a fatty, flavorful cut of pork with alternating layers of meat and fat. As it braises, the fat softens and the meat becomes wonderfully tender.

I normally prefer skin-on pork belly for Chinese red braised pork belly because the skin becomes soft and gelatinous during cooking. It also helps the pieces maintain that classic cube shape with distinct layers of meat and fat.

However, you can absolutely use skinless pork belly if that's all you can find!

The last time I made this dish, the meat market only had skinless pork belly, sometimes labeled Japanese-style pork belly. I bought a whole slab and cut it into cubes myself.

After simmering for about two hours, the meat was incredibly tender, but some of the pieces had lost that distinct layered appearance.

If you're looking for the traditional look, I recommend using skin-on pork belly and cutting it into approximately 1 to 1½-inch cubes. But if skinless is all you can find, don't let that stop you from making this recipe!

Bamboo Shoots: Fresh vs. Canned

Bamboo shoots have a mildly sweet, earthy flavor and a tender but slightly crunchy texture. They're especially delicious in braised dishes because they absorb the flavors of whatever they're cooked with.

Fresh bamboo shoots: This is what I originally used for the recipe! Fresh bamboo shoots need to be peeled, trimmed, and boiled before cooking to remove bitterness and naturally occurring toxins. Slice them into smaller pieces and boil uncovered in plenty of water for about 20 minutes, or longer depending on the variety and thickness, until properly cooked. Drain and discard the boiling water before adding the bamboo shoots to the braise.

Canned bamboo shoots: These are a convenient alternative, and I recently used canned sliced bamboo shoots with great results! Since they're already cooked, you can add them later in the braising process. Here's how it turned out with skinless pork belly and the canned bamboo shoots:

For canned bamboo shoots, I recommend draining and rinsing them thoroughly first. You can also briefly blanch them if you want to remove some of the canned flavor.

Add them during the last 30-40 minutes of cooking so they have time to absorb the sauce while maintaining some texture.

Chili Bean Paste (Doubanjiang)

Chili bean paste, or doubanjiang (豆瓣醬), is a savory, spicy fermented bean paste that's commonly used in Chinese cooking, especially Sichuan dishes.

It adds depth, umami, and a little heat to the braising sauce.

I love cooking with doubanjiang! I use it in several of my other recipes, including Mapo Tofu, Twice Cooked Pork, and Szechuan Chicken.

Light and Dark Soy Sauce

I use both light and dark soy sauce in this recipe.

Light soy sauce adds salty, savory flavor, while dark soy sauce gives the braising liquid a deeper color and richer appearance.

If you don't have dark soy sauce, you can substitute regular soy sauce, although the finished dish may be lighter in color.

Rice Wine

I normally use michiu, a Taiwanese rice cooking wine that I almost always have in my pantry.

It adds aroma and flavor to the braising liquid. Shaoxing wine also works well if that's what you have available.

Rock Sugar

Rock sugar is commonly used in Chinese braised dishes. It adds sweetness that balances the savory soy sauce and helps create a glossy sauce.

If you don't have rock sugar, regular sugar or brown sugar works too!

How to Make Red Braised Pork Belly with Bamboo Shoots

1. Prepare the ingredients

Cut the pork belly into approximately 1 to 1½-inch cubes.

If using fresh bamboo shoots, prepare and boil them first, then cut them into chunks.

If using canned bamboo shoots, drain and rinse them thoroughly. Set them aside until later in cooking.

2. Brown the pork belly

Heat cooking oil in a large wok or pot over medium heat.

Add the sugar and let it begin to melt and lightly caramelize.

Add the pork belly and garlic, then cook until the pork is lightly browned on multiple sides.

3. Add the seasonings

Add the chili bean paste, light soy sauce, dark soy sauce, and rice wine.

Stir until the pork is coated in the seasonings.

If you're using prepared fresh bamboo shoots, you can add them at this stage.

4. Add water and simmer

Add enough water to mostly cover the pork belly.

Bring everything to a boil, then reduce the heat to low.

Cover and let it simmer gently until the pork is tender, checking occasionally and adding a little water if needed.

5. Add canned bamboo shoots (if using)

If you're using canned sliced bamboo shoots instead of fresh, add them during the last 30-40 minutes of braising.

Stir gently to coat them in the sauce, then cover and continue simmering.

6. Cook until tender and reduce the sauce

The total braising time will depend on the size of your pork belly pieces and how tender you want them.

Start checking the pork after about an hour. For softer, melt-in-your-mouth pork belly, you can continue cooking longer.

I recently simmered mine for about two hours using skinless pork belly, and it turned out incredibly tender!

Once the pork reaches your preferred tenderness, remove the lid and let the sauce reduce slightly if needed.

7. Serve!

Serve the red braised pork belly and bamboo shoots over steamed white rice, making sure to spoon some of that delicious sauce on top!

Tips for Making Red Braised Pork Belly with Bamboo Shoots

Use skin-on pork belly for the classic appearance. The skin helps hold the layers of meat and fat together as they braise. Skinless works too, but the pieces may lose some of their shape, especially during longer cooking.

Adjust the cooking time to your preferred texture. If you want distinct pork belly cubes, check the meat earlier. If you prefer very soft pork belly, you can braise it longer.

Don't boil too vigorously. Keep the liquid at a gentle simmer so the pork cooks evenly without breaking apart as easily.

Add canned bamboo shoots later. Since canned bamboo shoots are already cooked, they don't need the entire braising time. Adding them toward the end gives them time to absorb the sauce.

Keep an eye on the liquid. If the braising sauce reduces too quickly before the pork is tender, add a little more water. You can reduce the sauce uncovered at the end.

Frequently Asked Questions

Can I use canned bamboo shoots instead of fresh?

Yes! I've made this recipe with both fresh and canned bamboo shoots.

Canned sliced bamboo shoots are a convenient alternative. Just drain and rinse them before adding them during the last 30-40 minutes of cooking.

Can I use skinless pork belly?

Absolutely! Skinless pork belly will still become tender and flavorful during braising. However, the pieces may not hold their shape quite as well as skin-on pork belly, particularly if cooked for a long time.

How long should I braise pork belly?

It depends on the size of the pieces and your preferred texture.

Start checking around 60 minutes. Many batches will be tender in approximately 60-90 minutes, but you can braise longer if you prefer softer pork belly.

My most recent skinless pork belly version simmered for about two hours and turned out extremely tender.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop with a splash of water if the sauce has thickened too much.

Red braised pork belly is also delicious the next day after the flavors have had more time to develop!

Pin for later!

More Delicious Pork Belly Recipes

• If you're a fan of Korean flavors, don't miss this Kimchi Pork Belly Stir Fry - spicy, tangy, and totally addicting!
• How about an easy and tasty stir fry? Try this Pork Belly Cabbage Stir Fry, it only takes 20 minutes!
• For something quick and satisfying, check out this Pan-Fried Pork Belly - crispy edges, juicy center, and super simple to make! You can serve with your favorite spices or dipping sauce as well!
• Craving something spicy and smoky? You'll love this Twice Cooked Pork (回锅肉) - a classic Sichuan dish that's packed with bold flavors and stir-fried perfection.