Hui Guo Rou: Sichuan Twice-Cooked Pork

Place the whole pork belly in a pot and cover with cold water. Add ginger slices, whole scallions, and 1 tablespoon Shaoxing wine. Bring to a boil, then reduce to a gentle simmer.

Simmer the pork belly for 25-30 minutes until a chopstick can pierce through with slight resistance. The pork should be cooked but still firm enough to slice.

Remove the pork belly and let it cool for 10 minutes. Slice against the grain into thin pieces, about 1/8-inch thick and 2 inches long. The slices should have layers of meat, fat, and skin.

Heat a dry wok over medium-high heat. Add the pork belly slices in a single layer and dry-fry for 2-3 minutes per side until the edges curl up and the fat renders out, turning slightly translucent. Remove to a plate.

Drain all but 1 tablespoon of rendered fat. Add vegetable oil and reduce heat to medium. Add doubanjiang and fermented black beans, stirring for 1 minute until the oil turns red and fragrant.

Add garlic slices and sweet bean paste, stir for 30 seconds.

Return the pork to the wok. Add soy sauce, sugar, and 1 teaspoon Shaoxing wine. Toss to coat every slice in the red, spicy sauce.

Increase heat to high. Add the leeks and green pepper, stir-frying for 2 minutes until the vegetables are just wilted but still have some bite. Serve immediately with steamed rice.