Hui Guo Rou (Twice-Cooked Pork Belly Stir-Fry)

• 450 g Pork belly, skin on
• 2 medium Leek
• 20 g Ginger root
• 4 cloves Garlic
• 1 ½ tbsp Rapeseed oil
• 1 ½ tbsp Doubanjiang
• 1 tbsp Shaoxing Cooking Wine
• 1 ½ tbsp Light soy sauce
• 1 tsp Caster sugar
• 1 tsp Toasted sesame oil

1. Put the pork belly in a large pot and cover with cold water. Bring to the boil, then reduce to a gentle simmer and cook for 25 minutes until the pork is just tender but not falling apart. Drain well in a colander and leave until cool enough to handle.
2. While the pork cools, trim and wash the leeks, then slice them on a slight diagonal into 1 cm pieces. Peel the ginger and slice into fine matchsticks, then peel and thinly slice the garlic. Slice the pork belly thinly across the grain into 3 to 4 mm slices.
3. Heat the rapeseed oil in a wok over medium-high heat. Add the pork and stir-fry for 3 to 5 minutes until the edges start to curl and the fat turns glossy. Push the pork to the side of the wok.
4. Add the ginger and garlic to the cleared space and stir-fry for 30 to 60 seconds until fragrant. Stir in the doubanjiang and fry for 30 seconds to colour the oil, keeping the heat moderate so it does not catch. Toss everything together until the pork is evenly coated.
5. Add the Shaoxing Cooking Wine, Light soy sauce and Caster sugar, then stir-fry for 1 minute until the sauce looks glossy and clings to the pork. Add the leeks and stir-fry for 2 to 3 minutes until just tender with a little crunch. Take off the heat and finish with the toasted sesame oil.

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