Twice Cooked Pork

Instructions

1. Boil the pork belly
   Place the pork belly in a pot and add enough cold water to cover it completely. Add a slice of ginger and 1 tablespoon of Shaoxing wine. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the pork is just cooked through. Remove and let it cool completely.
2. Slice the cooled pork
   Once the pork belly has cooled completely (you can refrigerate it for faster cooling), slice it thinly, about 1/8 inch thick. Each slice should have a good balance of fat and lean meat.
3. Prepare the vegetables
   Wash and slice the leeks diagonally into 2-inch pieces. Remove the seeds from the bell pepper and slice into thin strips. Mince the garlic and ginger, and have all other ingredients measured and ready to go.
4. First fry the pork
   Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat. Add the sliced pork belly and stir-fry for about 2-3 minutes until the edges start to curl and turn crispy and golden brown. Remove the pork and set aside.
5. Create the flavor base
   In the same wok, add the remaining oil. Add the dried chilies (if using), minced garlic, and ginger, and stir-fry for 30 seconds until fragrant. Add the doubanjiang and fermented black beans, and stir-fry for another minute until the oil turns red.
6. Add the vegetables
   Add the sliced leeks and bell peppers to the wok. Stir-fry for 1-2 minutes until they start to soften but still remain crisp.
7. Return the pork and season
   Return the fried pork slices to the wok. Add the Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Stir-fry everything together for another 1-2 minutes until well combined and the vegetables are cooked but still crisp.
8. Serve hot
   Transfer to a serving plate and serve immediately with steamed rice. The dish should be sizzling hot with a perfect balance of spicy, savory flavors and varied textures from the crispy pork and fresh vegetables.