Twice-Cooked Pork

1. Put the whole piece of pork belly in a pot with 2 ginger slices, cover with cold water, bring to a boil and simmer for 25 to 30 minutes until cooked through and a chopstick slides in easily, then lift out and cool until firm.
2. Slice the cooled belly across the grain into thin pieces about 3 mm thick, ideally with each piece showing skin, fat and lean; cut the leeks on a sharp diagonal and lightly chop the black beans, remaining ginger and garlic.
3. Heat the oil in a wok over medium heat, add the pork slices in a single layer and fry for 3 to 4 minutes, stirring, until the fat renders out and the slices curl and turn golden at the edges.
4. Push the pork aside, add the doubanjiang to the rendered fat and stir for about 1 minute until the oil turns deep red and fragrant, then add the ginger, garlic and black beans and fry for 30 seconds.
5. Stir in the sweet bean sauce, sugar, soy sauce and shaoxing wine, toss the pork to coat, then add the leeks and stir-fry over high heat for 2 minutes until they are just wilted but still bright.
6. Taste and adjust with a little salt if needed, then serve hot with plenty of steamed rice.

You'll use: Frying pan / skillet · Large pot · Saucepan · Wok · Steamer