Twice-Cooked Pork (Hui Guo Rou)

Instructions

1. 1

   Place the pork belly skin-side down in a medium pot and cover with cold water. Add the ginger slices, knotted scallions, and Shaoxing wine. Bring to a boil over high heat, skimming any grey foam that rises to the surface.

2. 2

   Reduce heat to medium-low, cover partially, and simmer the pork belly for 35 to 40 minutes, until a chopstick pierces the thickest part with only slight resistance. The pork should be cooked through but still firm enough to slice cleanly.

3. 3

   Remove the pork belly from the pot and let it cool completely at room temperature for at least 20 minutes. Once cooled, slice it crosswise into pieces approximately 3mm (1/8 inch) thick. The thin slices will curl attractively in the wok.

4. 4

   Heat a wok over high heat until it begins to smoke lightly. Add the neutral oil and swirl to coat. Add the sliced pork belly in a single layer and stir-fry for 2 to 3 minutes, until the fat turns translucent and the edges begin to curl and lightly brown. Push the pork to the side of the wok.

5. 5

   Add the doubanjiang and chopped douchi to the cleared center of the wok. Stir-fry the pastes for 60 seconds until fragrant and the oil turns a deep red color from the chili.

6. 6

   Add the sweet bean paste, dark soy sauce, light soy sauce, and sugar. Toss everything together to coat the pork evenly in the sauce, stir-frying vigorously for 1 minute.

7. 7

   Add the green bell pepper pieces and leek to the wok. Stir-fry over high heat for 2 to 3 minutes, tossing constantly, until the vegetables are just tender-crisp and well coated in the sauce. Do not overcook — the leek should retain a slight bite.