🥣 Old-Fashioned Braised Pork Belly (Braised Pork Hock with Bamboo Shoots)

📌 Ingredient Preparation Main Ingredients: Pork belly or pork hock 1000g, old-fashioned pickled bamboo shoots 300g (rinsed and drained). Aromatics: 3 stalks of scallions, several slices of ginger, 6-8 cloves of crushed garlic, 2 star anise. Seasonings: Rock sugar 35g, soy sauce 80ml, cooking wine 50ml, water about 800ml. 👩🍳 Simple Steps Blanching to remove odor: Cut pork belly into large chunks, place in cold water with ginger slices and cooking wine, bring to a boil, then remove, rinse, and drain. Stir-frying sugar for color: Add a little oil to a pan, add rock sugar, and stir-fry over low heat until melted and forming amber bubbles. Add the pork chunks and stir-fry until evenly colored. Then add scallions, ginger, and garlic and sauté until fragrant. Simmering over low heat: Add soy sauce, cooking wine, water, and star anise. Bring to a boil over high heat, then cover with a lid, turn to low heat, and simmer for 1 hour. Adding bamboo shoots: Place the rinsed pickled bamboo shoots on top of the pork. Continue to simmer over low heat with the lid on for 30-40 minutes, until the meat is tender and the bamboo shoots are flavorful. Reducing sauce and serving: Turn up the heat to slightly thicken the sauce, then serve!