Stir-Fried Pickled Bamboo Shoots with Fresh Bacon (Mang Chua Xao Heo)

Nuoc Cham 1 pound pickled bamboo shoots 8 ounces fresh bacon (pork belly)
2 tablespoons nuoc mam (Vietnamese fish sauce) 4 garlic cloves, chopped freshly ground black pepper
2 tablespoons peanut oil 4 shallots, thinly sliced
1 Prepare the Nuoc Cham. Set aside.
2 Soak the pickled bamboo shoots for about 1 hour, with several changes of water to remove the salt. Drain the bamboo shoots; squeeze dry. Set aside.
3 Cut the fresh bacon into slices 1 by 2 by 1/4-inch thick. Combine the meat with 1 tablespoon of the fish sauce, half of the garlic and black pepper to taste. Mix well. Let stand for 30 minutes.
4 Heat the oil in a skillet or wok over moderately high heat. Add the bacon and stir-fry for 5 minutes, or until browned. Remove the fresh bacon with a slotted spoon to a platter.
5 Add the shallots and the remaining garlic to the skillet and fry for a few seconds. Add the bamboo shoots and stir-fry for about 3 minutes, or until well coated with oil and heated through. Add the remaining 1 tablespoon fish sauce and the cooked bacon. Stir to blend and cook for 1 minute longer.
6 Transfer the mixture to a warm platter. Sprinkle with black pepper. Serve

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