Twice Cooked Pork (回锅肉)

Wash and cut the ginger into large slices. Slice the green onions into long pieces. Put the pork belly in a large sauce pan along with the ginger slices, onion pieces, and 1 tablespoon of Chinese cooking wine. Add enough water to fully immerse the pork belly. Set the heat to medium-high and cover the lid. When the water boils, lower the heat to medium-low and continue simmering for 10 minutes. Then take the meat out and cool it in cold water. Wash off any scum and pat it dry with a paper towel. Wrap the meat in plastic wrap and place in the freezer for 30 minutes to an hour.

While waiting for the pork belly to cool, prepare the other ingredients. Wash the Chinese leeks thoroughly then cut diagonally into 2 inch (5cm) long chunks. Split the white parts lengthwise. Immerse the cut Chinese leeks to remove any possible dirt residue. Add 1 tablespoon of water to the 1 teaspoon sweet bean sauce, mixing well. Prepare the other required seasonings and condiments, with their appropriate amounts, in small dishes for later use.

Take the pork belly out of the freezer. Cut it into thin slices (ideally around 1/8 inch (~3 mm) thick and between 1.5 (~4 cm) and 2 inches (5 cm) wide).

Heat a large wok or well-seasoned cast iron skillet under medium heat. When the wok is warm, add the 1 tablespoon of vegetable oil. Wait for 15 seconds, then add the sliced pork belly, stirring and tossing for about 5 minutes until more oil comes out of the pork belly slices.

Move the pork belly slices to the side of the wok (see picture). In the center of the wok, add the 1 tablespoon of Pixian Douban, the sweet bean sauce and water combination, and 1 teaspoon of sugar, mixing the condiments well until red oil appears. Raise the heat to medium-high or high. Toss and stir so the pork belly slices get evenly coated, about 15 seconds. Then add the chopped Chinese leeks and keep stirring for another 30 seconds. Transfer everything to a flat plate and enjoy!