Spring Bamboo Shoots Steamed Pork with Black Beans 春筍蒸肉豉豆

A classic Cantonese steamed pork dish featuring tender pork with fresh spring bamboo shoots and fermented black beans. The combination of umami-rich black beans with delicate spring bamboo creates a light yet deeply flavorful dish that is traditionally steamed to preserve the natural juices and nutrients.

Nutrition (per serving)

Ingredients

• 500g pork shoulder, cut into chunks
• 300g fresh spring bamboo shoots, halved lengthwise
• 3tbsp fermented black beans
• 3 cloves garlic, minced
• 1 piece ginger, julienned
• 2tbsp soy sauce
• 1tbsp oyster sauce
• 1tsp sesame oil
• 1tsp sugar
• 150ml chicken stock
• 1tbsp cornstarch mixed with 2 tbsp water

Steps

1. Rinse and coarsely chop the fermented black beans, then mix with minced garlic in a small bowl
2. Blanch the pork chunks in boiling water for 2 minutes, then rinse under cold water and drain completely
3. In a steaming bowl, layer the pork, then arrange spring bamboo shoots on top
4. Sprinkle the black bean and garlic mixture evenly over the pork and bamboo shoots
5. Combine soy sauce, oyster sauce, sesame oil, sugar, ginger, and chicken stock in a small bowl and pour over the ingredients
6. Steam over rapidly boiling water for 15 minutes until pork is tender
7. Remove from steamer and pour the cooking liquid into a small saucepan, bring to a simmer over medium heat
8. Stir the cornstarch slurry and slowly add to the simmering liquid while stirring constantly until thickened
9. Pour the thickened sauce back over the steamed pork and bamboo shoots, toss gently to combine and serve immediately

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