Pork and Sauerkraut Stew

Slice the Pork belly into 0.5 cm thick pieces. Bring a pot of water to a boil, add the sliced Pork belly, and blanch for 2 minutes to remove impurities. Drain and set aside.

Rinse the Pickled napa cabbage thoroughly under cold water, then squeeze out as much liquid as possible. Slice the Pickled napa cabbage into bite-sized strips.

Peel and slice the Ginger. Smash and roughly chop the Garlic. Slice 10g of Scallion for aromatics and finely chop the remaining 20g for garnish.