Twice Cooked Pork

Twice Cooked Pork, or 'Hui Guo Rou' in Chinese, is a Sichuan dish of spicy seared pork belly that's so tender, it melts in your mouth.

Ingredients - Serves 4

Boil the pork belly in water with slices of ginger and a splash of cooking wine for about 20 minutes until it's cooked through. Remove and let it cool.
Cut the cooled pork belly into thin slices.
Heat oil in a wok or large frying pan over medium heat. Add the pork slices and fry until they're crispy and browned. Remove the pork from the pan and set aside.
In the same pan, add the doubanjiang and stir-fry for a minute until fragrant.
Add the leeks, garlic, and peppers to the pan and stir-fry for a few minutes until they're softened.
Add the pork back into the pan. Add the soy sauce, sugar, and a splash of cooking wine. Stir well to combine.
Cook for a few more minutes until everything is well-coated in the sauce. Serve hot.