Braised Pork with Bamboo Shoots

Cut the pork belly into chunks, soak the bamboo shoots overnight, and prepare the ginger, cinnamon sticks, star anise, amomum fruit, bay leaves, and dried chili.

Boil the pork belly and remove it.

Heat the pan with oil, add white sugar, and wait on medium heat until the sugar melts and produces small yellow bubbles. Add the pork belly and stir-fry.

Add the spices (ginger, cinnamon stick, star anise, bay leaves, amomum fruit) and continue stir-frying.

Once the pork is browned and dry, add the bamboo shoots, then add oyster sauce, light soy sauce, and dark soy sauce, and stir evenly. Pour in hot water, tie the green onions into knots, and place everything together in a pressure cooker. For an electric pressure cooker, select the porridge setting (26 minutes). For a gas pressure cooker, reduce to low heat for about 20 minutes after it starts steaming.

Pour the contents from the pressure cooker out and reduce the sauce over high heat. Add salt to taste, and it's ready.