It has been a long time since I had this dish.

    Main ingredients

    Pork belly500 grams Bitter gourd1 piece RhubarbRhubarb2 pieces

    Auxiliary ingredients

    Appropriate amount of cooking oil 1 teaspoon of salt 1 tablespoon of dark soy sauce 5 tablespoons of brown sugar8 garlic cloves Old ginger1 pieceSichuan peppercorn powder 1 spoon 2 dried chili peppersBitter gourd Stewed meat

    The method of making1. Boil the pork belly until it is cooked through.2. Cut the bitter gourd into pieces and set aside.

    3. Carve up the carrot and set it aside.

    4. Prepare minced ginger, garlic, and dried chili peppers.

    3.5. Blanch the bitter gourd for about 5 minutes.6. Heat oil to around 70 degrees Celsius and stir-fry the prepared minced ginger, garlic, and dried chili peppers until fragrant.

    7. This step was not photographed; add the cut pork belly to the pot and stir-fry with dark soy sauce and brown sugar to color it.

    8. Add the bitter gourd and carrot pieces, along with five-spice powder, and pour in water for cooking.

    9. Cook until the pork belly and carrot are tender; add salt at the end.

    10. When stewing, pay attention to the water level in the pot.

    Pour in the bitter gourd and carrot, add five-spice powder, and add water to braise together.

    Braise until the five-spiced pork belly and carrots are tender, then add salt before removing from heat.

    Cooking tip

    Pay attention to the amount of water in the pot during braising.