• 500-600g pork rasher
• 450g bamboo shoots
• 2.5 tsp sugar
• 3 medium garlic cloves
• 2.5 tsp salt
• 4 Tbsp fish sauce
• Some ground black pepper
• 2 bird's eye chilli
• 2 Tbsp vegetable oil
• Cooked rice (for serving)

Step 1

Mince garlic. Cut chilli into small pieces. Slice pork into 0.5-1cm slices. In a bowl, marinate the pork with chilli, black pepper, fish sauce, salt (1.5 tsp), sugar and half of the garlic.

Step 2

Cut bamboo shoots into short stripes. Heat up 1 Tbsp oil in a pan over high heat. Add the remaining garlic, bamboo shoots and 1 tsp salt. Stir fry for about 5 minutes. Set aside.

Step 3

Heat up 1Tbsp oil in a pot over high heat, add the meat to brown. Once browned, mix in the bamboo shoots. Constantly mix and cook for 2 minutes. Reduce heat to medium high, add 1L of water into the pot, cook over high heat for 20 minutes.

Step 4

Reduce heat to medium low, close lid, simmer for another 40 minutes. Stir occasionally. Adjust the saltiness to taste by adding more water or salt. Ready to serve on rice.