Braised Pork Belly with Pickled Vegetables

Soak the pickled vegetables for at least half an hour.

Squeeze out the water from the soaked pickled vegetables and set aside.

Blanch the meat: place the pork pieces, green onion, ginger slices, and cooking wine in cold water. Bring to a boil, then remove and drain.

Prepare the dry spices and seasonings. I forgot the ginger here, but let's pretend it's included. (ಡωಡ)hiahiahia

Add rock sugar to the pot to caramelize. Start with cold oil and sugar, and stir slowly until completely melted. Once melted, add the pork. Be careful not to burn the sugar.

Stir-fry the pork until it is coated in caramelized sugar, then add all the dry spices and seasonings, soy sauce, and dark soy sauce. Mix well.

Add the pickled vegetables and stir-fry briefly. Pour in hot water, enough to submerge the pork.

I used a clay pot to braise the meat. The resulting dish is more flavorful and tender.

When the liquid in the pot has almost evaporated, the dish is ready. Add a little chopped green onion before serving.