Anhui Pork and Vegetable Noodle Bowl

Prepare the pork: In a pot, blanch pork belly cubes in boiling water for 2 minutes to remove impurities. Drain and set aside.

Braise the pork: Heat oil in a large pot over medium heat. Add ginger, garlic, and white parts of green onions, stir-fry until fragrant. Add pork cubes and sear until lightly browned. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar. Add enough broth to cover the pork, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until pork is tender.

Prepare vegetables and noodles: While pork is braising, clean and cut bok choy, carrot, and shiitake mushrooms. Cook noodles according to package instructions until al dente, then drain and rinse under cold water to prevent sticking.

Combine and finish: Add carrots and shiitake mushrooms to the pork pot, simmer for 10 minutes. Then add bok choy and cook for another 3-5 minutes until vegetables are tender but crisp. Season with salt and white pepper to taste.

Assemble the bowl: Divide cooked noodles among serving bowls. Ladle the pork, vegetables, and broth over the noodles. Garnish with green parts of green onions. Serve hot.