Hui Guo Rou (Twice-Cooked Pork)

Poach the pork belly

Place the pork belly in a pot with the ginger, spring onion and Shaoxing wine, cover with cold water, bring to a boil, then reduce to a gentle simmer for thirty-five minutes until just cooked through but still firm.

Chill and slice

Lift out the pork belly, let it cool for fifteen minutes on a plate until firm enough to handle, then slice it as thinly as you can into wide pieces.

Render the pork

Heat a dry wok over medium-high heat, add the pork slices with no extra oil, and fry for three minutes, letting the fat render out and the edges curl slightly.

Fry the paste

Push the pork to one side, add the vegetable oil, doubanjiang, fermented black beans and sweet bean paste, and stir-fry for one minute until the oil turns red and fragrant.

Stir-fry the vegetables

Add the cabbage and green garlic, and stir-fry over high heat for two minutes until the cabbage is just wilted but still has some bite.

Season and serve

Stir in the dark soy sauce and sugar, toss everything together for thirty seconds until glossy, then serve immediately with steamed rice.