Twice-Cooked Pork: Sichuan Hui Guo Rou

Bring a pot of water to a boil with a few slices of ginger and scallion. Add the pork belly and poach over medium heat for 25-30 minutes until cooked through -- a skewer should pass through without resistance. Remove and let cool, then refrigerate for at least 30 minutes.

Slice the cold pork belly across the grain into 3mm slices. They should be thin enough to see some light through the fat.

Heat a wok over medium-high heat. Add the sliced pork belly with no oil -- the fat will render from the pork itself. Stir-fry for 3-4 minutes until the fat is translucent and the meat edges begin to char. The pieces will curl into their characteristic bowl shape. Push to the side of the wok.

Add the neutral oil to the empty part of the wok. Add the doubanjiang and stir-fry for 60 seconds until the oil turns red. Add the douchi, garlic, and ginger and stir for 30 seconds.

Combine everything in the wok. Add the garlic shoots or leeks and bell pepper. Stir-fry over high heat for 2 minutes until the vegetables are just tender but still have crunch.

Add the soy sauces, Shaoxing wine, and sugar. Toss for 30 seconds until everything is coated. Serve immediately over steamed white rice.