1/2 kilo bamboo shoot cut into strips
1/4 kilo pork belly, cut into strips
1/2 head garlic, crushed
1 small sized onion, chopped
2 pieces Bird’s eye chili, sliced
1/4 cup vinegar
1/2 cup soy sauce
1/2 tsp. peppercorns
3 pieces bay leaf
2 tbsp. sugar
4 tbsp. Canola cooking oil
salt to taste
- Turn the heat and bring to a boil and simmer for 5 to 10 minutes.
- Remove from Wok then drain and rinse, this will eliminate the after taste of the bamboo shoot.
- Return the Labong or bamboo shoots to the pan, add in 3 cups of water, add in all the other ingredients except salt.
- Bring to a boil and simmer for 40 minutes or until most of the liquid has evaporated. Add salt to taste.
- Serve with Garlic rice.