🥣 Old-Fashioned Braised Pork Belly with Pickled Bamboo Shoots

📌 Ingredient Preparation Main Ingredients: Pork belly or pork hock 1000g, Old-fashioned pickled bamboo shoots 300g (rinse and drain well). 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 impurities: 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, put in rock sugar, and stir-fry over low heat until it melts and forms amber bubbles. Add the pork chunks and stir-fry to coat evenly with color. 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, reduce heat to low, and simmer for 1 hour. Adding bamboo shoots: Add the pickled bamboo shoots and spread them over 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 the sauce and serving: Turn up the heat to reduce the sauce slightly, then serve!