Wash the bamboo shoots, split them in half, then slice diagonally. Blanch in boiling water to remove any bitterness.

Drain the bamboo shoots and rinse with cold boiled water, then set aside to drain. In a small pot, add chopped green onion, garlic cloves, and the white part of the garlic chives. In a separate pan, heat a little oil and sear the pork belly pieces on both sides until browned. Add the rock sugar and stir until the sugar caramelizes.

Once the pork is browned, pour 1 tablespoon of soy sauce around the edge of the pan to bring out the aroma, then cut the pork into smaller pieces. Add the rest of the soy sauce, rice wine, water, and white pepper. Bring to a boil. Adjust the amount of soy sauce to taste.

Add the bamboo shoots and mix well. Reduce to low heat and simmer. Stir occasionally so the pork belly and bamboo shoots absorb the sauce and color evenly. After about 20 minutes, add the green part of the garlic chives and green onions, and continue simmering until the pork is tender.