Fujian Braised Oyster with Spring Bamboo Shoots and Pork Belly

Prepare the ingredients: Clean the oysters by rinsing under cold water and draining well. Cut the pork belly into 2cm cubes, peel and slice the spring bamboo shoots, mince the garlic, slice the ginger, and cut the spring onions into sections.

Blanch the bamboo shoots: Bring a pot of water to boil, add the sliced bamboo shoots, and blanch for 2-3 minutes to remove any bitterness. Drain and set aside.

Sear the pork belly: Heat cooking oil in a wok or deep pan over medium-high heat. Add the pork belly cubes and sear until lightly browned on all sides, about 5 minutes. Remove and set aside.

Sauté aromatics: In the same wok, add a bit more oil if needed. Add minced garlic, ginger slices, and spring onion sections. Stir-fry for 1-2 minutes until fragrant.

Combine and braise: Return the seared pork belly to the wok. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and braise for 30 minutes.

Add bamboo shoots: After 30 minutes, add the blanched bamboo shoots to the wok. Stir to combine, cover, and continue braising for another 15 minutes until the pork is tender and bamboo shoots are cooked through.

Incorporate oysters: Gently add the cleaned oysters to the wok, spreading them evenly. Cover and cook for 5-7 minutes until the oysters are just cooked through and plump, being careful not to overcook.

Season and serve: Season with salt and white pepper to taste. Stir gently to combine, then transfer to a serving dish. Garnish with additional spring onion slices if desired, and serve hot with steamed rice.