Cut pork belly into large chunks. Bring a pan with water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.

Peel the M.Arrowheads. Just trim off the top and bottom, and peel the outer skin. Immediately drop each peeled root into a bowl of cold water to prevent oxidation.

When you’re ready to cook, take the M. Arrowheads out of the bowl of water and cut each in quarters, also slice 1 spring onion. Heat the oil in a wok over medium low heat and add the spring onions and brown sugar. Let it melt slowly and then add the fermented bean curd. Stir for a minute. Now add the blanched pork belly, M. Shitake sliced in half and M. Arrowheads.

Turn the heat to medium and mix everything well. Add the Mirin wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.

Check the pot every 5-10 minutes. As the liquid evaporates, add more water 1 cup at a time and replace the lid. Continue doing that until the meat is fork-tender and the sauce is thickened enough to coat the pork. 

If the pork is fork tender, but there’s still a lot of visible liquid, uncover the wok and turn up the heat to medium high. Stir constantly until the sauce is reduced to a gravy-like state.

Enjoy!