bamboo shoots and chili tops

we had a nice native home dinner. we had fresh bamboo shoots from pampanga. we call this locally as 'labong'. this is a different delicacy as you harvest the bamboo when the plant is still about 1 foot high.

the bamboo shoot has a very distinct young bamboo aroma and very good texture. the secret to this dish is to add as much oil you can add and never add water while cooking.

bamboo shoot and chili tops

1 kilo slivers of bamboo shoots
1 cup young chili leaves
1 medium onion, sliced
1 head garlic, chopped
1/4 cup ground pork
1 cup oil
crushed chicharon (pork rind)


heat the oil. add the garlic till golden. add the onions. add the ground pork. saute till it changed color.

add the bamboo shoots. saute for about 4 minutes. bamboo will absorb most of the oil and will be shiny and crisp.

add the chili leaves and chicharon. heat through for about 3 minutes. serve with rice.