Twice Cooked Pork

Instructions

1. 1

   First Cook (Simmer): Bring a pot of water to a boil with the ginger slices and Shaoxing wine. Add the whole slab of pork belly, cover, and simmer over medium-low heat for 30-40 minutes until a chopstick can easily pierce the meat.

2. 2

   Cool and Slice: Remove the pork belly and let it cool completely (or refrigerate for 30 minutes to firm it up). Once cool, slice it as thinly as possible, ideally 1/8-inch thick pieces, keeping the fat, skin, and meat layers intact on each slice.

3. 3

   Render the Fat: Heat a wok over medium heat with 1 tbsp oil. Add the pork belly slices in a single layer. Fry slowly until the slices begin to curl up at the edges and turn golden brown, releasing some of their fat.

4. 4

   Aromatize the Pastes: Push the pork to the side of the wok. In the rendered fat, add the doubanjiang and tianmianjiang. Fry the pastes for 30-60 seconds until the oil turns bright red and incredibly fragrant.

5. 5

   Combine: Toss the pork slices back into the center, coating them completely in the rich red sauce.

6. 6

   Add the Veggies: Toss in the diagonally sliced leeks and red bell pepper. Stir-fry over high heat for 1-2 minutes until the leeks are just tender but still vibrant. Serve immediately with steamed rice.