Babi Pongteh (braised pork with bamboo shoots)

Ingredients:
200 - 300 gram of lean pork
1 can of winter bamboo shoots
5-6 dried shitakee
1 cup hot water
vegetable oil
3 teaspoon preserved brown soy beans (or to taste)
1 teaspoon of chopped garlic
1 teaspoon of chopped shallots
1 cup water (Or less depending on taste. I like mine a little thick)
pinch of sugar
whole chilies (ends snapped) to taste - optional

Directions:
Wash the pork and cut into chunky pieces.
Cut winter bamboo shoots into same-sized wedges.
Soak the dried shitakee in hot water until softened. Drain but reserve the soaking water.
Halve or quarter the softened mushroom.

Brown the pork pieces to seal the juice.
In a pot, heat the vegetable oil until hot and saute the preserved brown soy beans (pounded first into a paste) with chopped garlic and shallots (and chilies if using) until fragrant and golden. Sprinkle with water from time to time to keep paste from burning (I use the mushroom stock).

Add the browned pork and bamboo pieces into this paste. Add water, including the mushroom stock, to cover and bring the lot to the boil.

Simmer until the meat is fork tender. Add sugar and mushroom, halfway through.

When ready, adjust seasoning to taste and serve with steamed rice