Twice-Cooked Pork with Tofu

Instructions

1. Boil the pork
   Place the pork belly in a pot with enough cold water to cover. Add 2 slices of ginger and bring to a boil. Reduce heat and simmer for 20-25 minutes until the pork is just cooked through. Remove and let cool completely.
2. Prepare the tofu
   Pat dry the tofu cubes with paper towels to remove excess moisture. Heat 1 tablespoon of oil in a wok over medium-high heat and lightly fry the tofu until golden on all sides, about 5-6 minutes. Remove and set aside.
3. Slice the pork
   Once the pork has cooled, slice it as thinly as possible (about 1/8 inch thick). Traditional Sichuan style requires thin slices for the best texture.
4. Stir-fry the aromatics
   Heat the remaining oil in a wok over high heat. Add the Sichuan peppercorns (if using) and stir-fry for 10 seconds until fragrant. Add the minced garlic, julienned ginger, and doubanjiang. Stir-fry for 30 seconds until the oil turns red.
5. Cook the pork (second cooking)
   Add the sliced pork to the wok and stir-fry for 2-3 minutes until the edges start to crisp. Add the Shaoxing wine and continue stir-frying for another minute.
6. Add vegetables and tofu
   Add the sliced leeks and red bell pepper to the wok. Stir-fry for 1-2 minutes until the vegetables begin to soften. Gently fold in the fried tofu cubes, being careful not to break them.
7. Season and finish
   Add the soy sauce, dark soy sauce, and sugar. Stir-fry for another 1-2 minutes until everything is well combined and the sauce has thickened slightly. Taste and adjust seasoning if necessary.