Sichuan Twice-Cooked Pork with Leeks

Step 1

Place 0.75 lb skin-on pork belly in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, until the skin is tender and a fork easily pierces the meat but it's not falling apart. You want the pork cooked through but still firm. Transfer to a cutting board and let cool for 5 minutes until it's cool enough to handle.

Step 2

While the pork cooks, slice 3 medium leeks on the bias into 1-inch pieces — clean them thoroughly by rinsing between the layers to remove any grit. Set aside. Peel and thinly slice 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane. Halve and deseed 2 dried red chilies.

Step 3

Once the pork is cool enough to handle, slice it into thin pieces about 1/8-inch thick, leaving the skin attached. You want the pieces to cook quickly and absorb the sauce.

Step 4

Set a 12-inch wok or large skillet over medium-high heat and swirl in 2 tablespoons of vegetable oil. Wait until the oil shimmers and moves freely in the pan — this takes about 1 minute.

Step 5

Add the sliced pork belly and spread it in a single layer. Sear without stirring for 2-3 minutes until the edges turn golden and crispy — this develops flavor and texture. Stir and cook for another 2 minutes until the edges are golden brown all over.

Step 6

Push the pork to the sides of the wok and add the sliced garlic, grated ginger, and halved dried chilies to the center. Toast them in the oil for 30-45 seconds — you should smell the aromatics bloom. Sprinkle in 1 teaspoon of sichuan peppercorns and stir everything together for 15 seconds.

Step 7

Add 3 tablespoons of fermented broad bean paste (doubanjiang) and stir constantly for 1-2 minutes until it coats every piece of pork and the mixture turns deep reddish-brown. You'll smell the paste caramelize — that's exactly what you want.

Step 8

Pour in 2 tablespoons of soy sauce and 2 tablespoons of rice wine or shaoxing wine. Stir to combine and let the liquid bubble gently for 30 seconds, cooking off some of the alcohol.

Step 9

Add the sliced leeks and 0.5 teaspoon of sugar. Stir-fry over medium-high heat for 3-4 minutes until the leeks soften but still have a slight bite, and the pan sauce clings to every piece. The leeks should turn translucent at the edges but keep their bright color.

Step 10

Taste and adjust — add more soy sauce if you want more salt, or a pinch more sugar if the bean paste dominates. Transfer to a serving plate and serve immediately over steamed white rice. Hui guo rou is best enjoyed fresh and hot.