Chinese Twice-Cooked Pork

Instructions

1. Boil the pork belly
   Place the pork belly in a large pot and cover with cold water. Add a slice of ginger and 1 tablespoon of Shaoxing wine. Bring to a boil, then reduce heat to low and simmer for about 30-40 minutes until the pork is tender but not falling apart.
2. Cool and slice the pork
   Remove the pork from the water and let it cool completely. Once cooled, slice the pork belly into thin pieces about 1/8-inch thick. The pieces should be thin enough to curl when cooked but thick enough to maintain their shape.
3. Prepare the vegetables
   Clean and slice the leeks into 2-inch sections, diagonally. Cut the bell peppers into thin strips. Mince the garlic and ginger and set aside.
4. Stir-fry the pork
   Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil, then add the sliced pork belly. Stir-fry until the edges are crispy and the fat has rendered, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the wok.
5. Create the flavor base
   To the hot wok with pork fat, add the remaining tablespoon of oil. Add minced garlic, ginger, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant. Add the doubanjiang and sweet bean sauce, stir-frying for another minute until the oil turns red.
6. Combine and finish
   Return the crispy pork to the wok. Add the sliced leeks, bell peppers, remaining Shaoxing wine, soy sauce, and sugar. Stir-fry everything together for 2-3 minutes until the vegetables are tender-crisp and everything is well-coated with the sauce.
7. Check seasoning
   Taste and adjust seasonings if needed. The dish should be savory, slightly spicy, and have a rich umami flavor from the bean pastes.