Back to 4 servings pork 1 pound pork belly, skin on if possible; choose a piece with a clear layer of meat 3 slice fresh ginger, for simmering 2 stalk scallions, lightly crushed, for simmering 1 teaspoon Sichuan peppercorns, optional, for simmering 1 tablespoon Shaoxing wine, for simmering; dry sherry can substitute stir-fry 2 tablespoon neutral cooking oil, canola, vegetable or corn 2 tablespoon Sichuan chili bean paste (doubanjiang), Pixian brand preferred 1 tablespoon fermented black beans (douchi), roughly chopped, rinsed 4 clove garlic, sliced 1 tablespoon fresh ginger, cut into thin strips 6 piece red Thai bird chilies, sliced; use fewer for milder 5 ounce leeks or green garlic, cut into short strips or 2-inch pieces; scallions or sliced onion can replace sauce 1 tablespoon sweet wheat paste (tianmianjiang), hoisin can substitute 1 tablespoon Shaoxing wine, for the sauce 1 teaspoon dark soy sauce 1 teaspoon light soy sauce 1 teaspoon Chinkiang vinegar, optional 1 teaspoon sugar
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1 Step 1: Cover the pork belly with cold water along with the ginger, scallions, peppercorns and Shaoxing wine. Bring to a boil, then reduce to a low simmer for 20 to 25 minutes, until just cooked through and a chopstick slides in easily.2 Step 2: Transfer the pork to cool water, then chill it in the refrigerator for at least 1 hour (or up to 3 days) until firm, so it slices cleanly.3 Step 3: Slice the chilled pork very thinly, about 1/8 inch thick, keeping skin, fat and lean in each slice. Trim the leeks or green garlic into short strips.4 Step 4: Mix the sweet wheat paste, Shaoxing wine, both soy sauces, Chinkiang vinegar and sugar in a small bowl.5 Step 5: Heat a dry wok over high heat until wisps of smoke rise, add the oil and pork, and stir-fry 2 to 3 minutes until the slices lose their pink color, curl and render some fat. Do not brown heavily.6 Step 6: Turn the heat down to medium and shove the pork toward the edges of the wok, leaving a pool of rendered fat in the center. Fry the chili bean paste in that fat for roughly 30 seconds, until the oil is red and smells rich. Then fold the pork back in.7 Step 7: Toss in the fermented black beans, garlic, ginger and chilies. Stir-fry for about 30 seconds, until the aroma rises.8 Step 8: Pour in the sauce mixture and toss for about 20 seconds, then add the leeks and stir-fry until they soften but stay green, about 1 to 2 minutes.9 Step 9: Serve hot with steamed white rice.getsaucepan.com/r/7fcbec0f-0567-50ef-8ed1-24f956cfe263
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