Rub the pork with salt thoroughly, rinse well, and cut into bite-sized slices. Rinse the bamboo shoots several times, then boil with salt for 5-10 minutes or boil 1-2 more times until the water is clear. Drain well.

Mince 3 shallots and 2 cloves of garlic. Marinate the pork with half of the minced shallots and garlic, 5 tablespoons fish sauce, 2 teaspoons MSG, 1 teaspoon sugar, and 1/2 tablespoon coconut caramel sauce for 30 minutes.

Place a pot on the stove, heat the oil, and sauté the remaining minced shallots and garlic until fragrant. Add the pork belly and stir until browned. Once browned, add the pickled bamboo shoots and stir for about 3-5 minutes. Next, add about 1/2 cup boiling water, cover the pot, and bring to a boil.

After boiling for 5 minutes, adjust the seasoning to taste, add 1-2 sliced chili peppers, and continue to simmer on low heat until the ingredients are tender and flavorful.

When turning off the heat, sprinkle chopped green onions and a bit of pepper on top to finish the dish.