1. Fresh bitter bamboo shoots.
2. Cut the pork belly into pieces and cut the pickled vegetables into long strips, about the same length as the bitter bamboo shoots.
3. Fry the pork belly until golden on both sides.
4. Prepare a casserole and pour all the ingredients in, add two bowls of boiling water to soak the bitter bamboo shoots in a pot, simmer on medium heat for 40 minutes, open the lid halfway to see if the water is enough, you can add more water and cook until the pickles turn green.
5. After 40 minutes, add the prepared bitter gourd and cook for another 20 minutes.
6. Add a little salt before cooking, seasoning with chicken essence, a simple and perfect Hakka dish is missed by the Hakka people.
Tips:If you want to save time, you can use an electric pressure cooker and press the cooking button.
