Ingredients
250 g dried kelp (about 1/2 lb), 75 g pork belly (about 2.5 oz).
Seasonings
175 g (about 6 oz) scallions, 25 g (about 1 oz) each of ginger and garlic, soy sauce, vinegar, sugar, Shaoxing wine, and salt to taste.
Instructions
1. Soak dried kelp in boiling water for 24 hours until fully rehydrated, then wash off any sand and set aside.
2. Peel and wash the scallions, cutting some into sections; slice the ginger; peel the garlic; cut the pork into long strips.
3. Line the bottom of the pot with scallions (to prevent sticking and add flavor), then arrange the kelp rolls in the pot, layering them with pork, scallion segments, ginger slices, and garlic as you go. Add the seasonings and enough broth to just cover the kelp rolls, then place a plate on top to weigh them down.
4. Bring to a boil over high heat, adjust the seasoning to taste, then reduce to low heat and simmer for 4 hours. To serve, slice the rolled kelp into rounds, arrange on a plate, and bring to the table.