Stir-fried Pork with Garlic Sprouts

Place the pork belly in a large pot with sufficient water to cover. Add half of the ginger and half of the scallion, along with 10g of Shaoxing wine. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the pork belly is just cooked through but still firm. Skim off any foam during simmering.

Remove the cooked pork belly from the pot and let it cool completely. Once cooled, slice the pork belly into thin, approximately 5cm long and 3mm thick slices.

Wash the garlic sprouts thoroughly and cut them into 5cm long sections.