- 500 g pork shoulder
- 1 cup winter bamboo
- 6 green onions
- 2 Tbsp peanut oil
- 2 Tbsp dark or regular soy sauce
- 1 cup water
- 3½ Tbsp Hoisin sauce
- 2 Tbsp Chinese rice vinegar
- 2 tsp rice vinegar
- 1 Tbsp light soy sauce
- 1 tsp sugar
- 1 1-inch piece ginger
- 1 tsp Chinese Five Spice, ground
- A few drops sesame oil
Mix all the marinade ingredients together in a bowl.
Cut the pork into 2-inch cubes and add to the marinade. Let stand 15 minutes.
Meanwhile, cut the whites of the green onions into 1-inch sections. Set the greens aside.
Put a pot over high heat. When hot, add the oil then the whites of the green onions.
Add the pork and the bamboo shoots and stir-fry until the meat is well-coloured (about 10 minutes). Pour the soy sauce and water over then mix well. Simmer for around 1 hour over low heat.
Garnish with the chopped onion greens.