Spring Bamboo Shoots with Pork Belly

Prepare the bamboo shoots by peeling off the tough outer layers and cutting them into bite-sized chunks. If using fresh bamboo shoots, blanch them in boiling water for 2-3 minutes to remove any bitterness, then drain and set aside.

Cut the pork belly into 2cm cubes. Bring a pot of water to boil, add the pork cubes, and blanch for 2 minutes to remove impurities. Drain and rinse the pork under cold water.

Heat cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Add ginger slices and spring onion lengths, stir-fry for 30 seconds until fragrant.

Add the blanched pork belly to the pot and stir-fry for 3-4 minutes until the surface turns lightly golden.

Pour in Shaoxing wine and stir for 30 seconds to let the alcohol evaporate. Add light soy sauce, dark soy sauce, and rock sugar, stirring to coat the pork evenly.

Add the prepared bamboo shoots to the pot and pour in 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes until the pork is tender.

Check the liquid level occasionally, adding a little more water if needed. After 60 minutes, test the pork with a fork - it should be very tender.

Uncover the pot, increase heat to medium, and cook for another 10-15 minutes to reduce the sauce to a glossy consistency. Season with salt to taste.

Transfer to a serving dish, garnish with fresh spring onion slices if desired, and serve hot with steamed rice.