Twice-Cooked Pork (回锅肉) — Sichuan Pork Belly with Leeks and Chili Bean Paste

• 600 gskin-on pork belly
• 1.5 lwater
• 2 inchfresh ginger (sliced)
• 2scallions (trimmed and lightly crushed)
• 30 mlShaoxing wine
• 15 mlneutral cooking oil
• 45 gSichuan chili bean paste (preferably aged Pixian-style fermented broad bean and chile paste)
• 20 gsweet wheat paste
• 12 gfermented black beans (rinsed briefly and roughly chopped)
• 2 clovegarlic (thinly sliced)
• 10 mllight soy sauce
• 4 ggranulated sugar
• 300 gChinese leeks (cut on the diagonal into 5 cm lengths, white and green parts separated)
• 1red bell pepper (thinly sliced; optional but common in restaurant versions)

Instructions

1. 1

   Put the pork belly in a saucepan with the water, ginger, scallions, and Shaoxing wine. Bring to a gentle boil, skim the surface, then simmer for 20 minutes until the meat is firm but not falling apart.

2. 2

   Lift the pork from the liquid and let it cool until it can be handled safely. For cleaner slicing, chill it in the refrigerator for 20 minutes, then cut it across the grain into slices about 3 mm thick.

3. 3

   Heat a wok over medium-high heat until hot, then add the oil and swirl to coat the surface. Add the pork slices and stir-fry for 4 to 6 minutes, until the slices curl slightly and some fat renders into the wok.

4. 4

   Push the pork to one side of the wok and lower the heat to medium. Add the Sichuan chili bean paste, sweet wheat paste, fermented black beans, and garlic to the rendered fat, then fry for 45 to 60 seconds until the oil turns red and fragrant.

5. 5

   Toss the pork through the sauce until every slice is glossy and stained red. Add the soy sauce and sugar, then stir-fry for 30 seconds so the salty, sweet, and fermented flavors combine.

6. 6

   Add the white parts of the Chinese leeks and stir-fry for 1 minute, keeping the wok contents moving so the sauce does not scorch. Add the green leek tops and red bell pepper, then cook for 1 to 2 minutes until the vegetables are just tender but still vivid.

7. 7

   Transfer the dish immediately to a warm serving plate so the leeks remain crisp and the pork stays glossy. Serve hot with steamed rice, making sure to spoon over the red, savory wok juices.