Hui Guo Rou (Sichuan Twice-Cooked Pork)

Ingredients

• 450 g skin-on pork belly, in one piece
• 3 slices ginger
• 2 scallions, cut into lengths
• 2 tbsp doubanjiang (Sichuan fermented chili bean paste)
• 1 tbsp fermented black beans, rinsed
• 2 tsp sugar
• 1 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 green bell pepper, cut into diamonds
• 2 leeks, sliced on the diagonal
• 2 tbsp vegetable oil
• 2 garlic cloves, sliced

Before you cook

• Slice the garlic and cut the leeks and bell pepper into similar-sized diagonal pieces.
• Rinse the fermented black beans.

Steps

1. Place the pork belly in a pot with the ginger and scallions and cover with cold water.
2. Bring to a boil, then simmer for 25 minutes until just cooked through but still firm.
3. Lift the pork out and let it cool until firm enough to slice.
4. Slice the pork belly thinly against the grain.
5. Heat the oil in a wok over high heat until shimmering.
6. Add the pork slices and stir-fry for 2 minutes until the edges curl and the fat turns slightly translucent.
7. Push the pork to one side and add the doubanjiang, fermented black beans, and garlic to the oil.
8. Stir-fry for 30 seconds until fragrant and the oil turns red.
9. Toss the pork through the chili paste to coat evenly.
10. Add the leeks and bell pepper and stir-fry for 2 minutes until just wilted but still crisp.
11. Stir in the sugar, Shaoxing wine, and dark soy sauce.
12. Toss everything together for 30 seconds and serve immediately with steamed rice.