Ingredients

• Dried bamboo shoots (500g)
• Pork belly (2kg)
• Garlic (20 cloves)
• Ikan bilis (250g)
• Light soya sauce (150ml)
• Dark soya sauce (2tbs)
• Cooking oil (300ml)
• Water (1l)
• Salt (1/4 tsp)
• White pepper (1/2 tsp)
• Red chilly and parsley to garnish

Methods

Soak bamboo shoots in hot water two nights before cooking. Cube pork belly. Clean and boil pork belly in water under 60% cooked.
Drain pork but keep water for bamboo shoot stock. Marinate pork with salt and pepper for 30 minutes.
Deep fry pork till golden. Soak in light soya sauce immediately after.
Boil ikan bilis. Clean and thinly slice bamboo shoots. Fry garlic.
Add sliced bamboo shoots, salt and pepper. Transfer fried bamboo shoots to a big pot filled with combined ikan bilis stock, pork belly stock and light soya sauce used to soak the fried pork belly.
Add dark soya sauce to give a golden finish. Boil bamboo shoots until they are soft but still crunchy. Add pork belly to bamboo shoots and boil together before serving them as a complete dish.
Served with rice or steamed leaf buns and bread.