Steps

1. Peel the bamboo shoots and trim the tips.
   🕒 00:33
2. Boil the peeled bamboo shoots.
   🕒 01:10
3. Thinly slice the boiled bamboo shoots into 2mm thick pieces. [Key Tip!] Fresh bamboo shoots can be boiled as they are without using rice bran and still be delicious and fragrant.
   🕒 01:25
4. Place the pork belly slices in a frying pan and stir-fry without adding oil.
   🕒 01:53
5. Once the pork belly fat has rendered and the meat turns white, remove it from the pan.
   🕒 02:22
6. Reduce the heat in the same pan and add Taihaku Sesame Oil 2 tbsp.
   🕒 02:46
7. Add garlic 1 clove, green onion 2cm, and chili peppers 3-4 to the pan and stir-fry over low heat until fragrant.
   🕒 03:03
8. Once fragrant, add Sweet Bean Paste 2 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 3 tbsp, Doubanjiang (Spicy Bean Paste) 1/2 tsp, and Sugar 3 tbsp. Mix well to create the sauce.
   🕒 03:25
9. Add the thinly sliced bamboo shoots to the sauce and stir-fry, ensuring they are well coated with the seasoning. [Key Tip!] Coating the bamboo shoots with the sauce beforehand makes them more flavorful.
   🕒 04:18
10. Return the stir-fried pork belly slices to the pan and stir-fry to combine everything. [Key Tip!] Adding the pork back later prevents it from becoming tough.
    🕒 04:38
11. For the finishing touch, drizzle with Sesame Oil 1 tbsp and Chili Oil 1 tsp and mix well.
    🕒 05:00