Method

Place pork belly in a pot of cold water with ginger and Shaoxing wine. Bring to a boil and simmer 25 minutes until just cooked. Remove and cool.
About 30 min
Slice cooled pork belly into 3 mm thin slices. Cut leek and pepper into 4 cm pieces.
About 5 min
Heat a little oil in a wok over medium heat. Stir-fry pork slices until edges curl and fat renders and caramelises, about 4 minutes.
About 5 min
Push pork to the side. Add doubanjiang and black beans and fry 1 minute until fragrant and oil turns red.
About 2 min
Add leek, pepper, soy sauce, and sugar. Toss everything together over high heat 2 minutes. Serve hot with steamed rice.
About 3 min

Nutrition per serving (estimate)

Contains: soy