Braised Pork With Bamboo Shoots (Thit Heo Kho Mang) Recipe

• 1/4 c. fish sauce (nuoc mam)
• 1 Tbsp. thick soy sauce
• 2 Tbsp. granulated sugar
• 4 lrg garlic cloves peeled and crushed
• 2 ounce ginger peeled and julienned
• 1 lb pork shoulder cut into 1" cubes
• 2 c. simple pork stock
• 1 lb bamboo shoots sliced thin lengthwise Freshly-grnd white pepper to taste

1. Whisk together fish sauce, soy sauce, and sugar in a bowl till the sugar is dissolved completely.
2. Add in garlic, ginger, and pork and mix to coat meat proportionately.
3. Allow to marinate, refrigerated, turning the meat every hour, for 3 to 4 hrs.
4. Put pork with marinade and pork stock in a clay pot, or possibly heavy-bottomed pot, and bring to a gentle simmer over medium-low heat.
5. Cook, covered, for 1 1/2 hrs.
6. Add in bamboo shoots and continue to cook till meat is fork tender, about 1 hour more.
7. Serve warm.
8. This recipe yields 4 to 6 servings.

fish sauce, soy sauce, sugar, garlic, ginger, pork shoulder, simple pork stock, bamboo shoots

Taken from cookeatshare.com/recipes/braised-pork-with-bamboo-shoots-thit-heo-kho-mang-90710 (may not work)