1 lb pork belly, sliced 1/2 x 1 inch thick.**
1 tbsp vegetable oil
2 in ginger, trimmed and minced
4 cloves garlic, minced
1 tbsp rice wine
1 tsp soy sauce
*1 tsp dark soy sauce
1 tbsp sesame oil
2 tbsp sugar
1 star anise

1 bamboo shoot, fresh. trimmed and sliced about 1/4 thick.
10 fresh shitake mushroom, sliced
3/4 cup fermented red bean curd, reserve sauce for seasoning

Heat vegetable oil and quickly stir fry ginger and garlic on high heat. Toss in pork belly and fry quickly. Starting with rice wine, add the soy sauce, sesame oil, and sugar one by one, stir frying the meat in between till the sauce is reduced and slightly caramelized. Fry star anise in sauce. Add water to just cover the meat, and braise at a simmer for 30 min with the cover on.
Add mushrooms and toss well. Adjust water level. Braise for another 30 min.
Add bamboo shoots and adjust water levels till the ingredients are just barely covered.
After 1 hour, uncover the pot and allow the sauce to reduce. Adjust seasoning with fermented tofu sauce and salt. The pork should be tender and melty.

** Roughly minced pork is a good alternative to pork belly. Just remember to adjust the cooking times thusly:

bamboo takes 1.5 hours
shiitake takes 2 hours
pork belly takes about 2.5 hours, 3 hours for large chunks