Twice-Cooked Pork

Instructions

1. Fill a medium pot with 4 cups of water and bring it to a boil over medium-high heat. Carefully add the pork belly piece and reduce the heat to a simmer. Cook for about 20 minutes until the pork is tender. During this time, occasionally skim off any foam or impurities from the surface of the water.
2. Remove the pork belly from the pot and let it cool slightly. Once it’s cool enough to handle, thinly slice the pork against the grain to about 1/8-inch thick pieces. Tip: A sharp knife will make slicing easier, or you can partially freeze the pork for about 15 minutes beforehand for cleaner cuts.
3. In a small bowl, mix together 2 tablespoons soy sauce and 1 tablespoon Chinese rice wine. Set this sauce mixture aside.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chili bean paste and fermented black beans. Stir-fry for about 15-30 seconds until fragrant. Be careful not to burn the spices.
5. Add the minced garlic and ginger to the skillet and stir-fry for another 30 seconds until aromatic. Keep stirring to prevent them from sticking.
6. Add the sliced red and green bell peppers to the skillet and stir-fry for about 2 minutes until they just start to soften.
7. Add the sliced pork belly to the skillet, giving everything a good toss for even coating with the spicy sauce. Stir-fry for about 3-4 minutes until the pork is heated through.
8. Sprinkle the sugar and pour in the prepared soy sauce and rice wine mixture. Stir well to combine, cooking for another 1-2 minutes.
9. Add the chopped scallions and adjust the seasoning with salt as needed. Give it a final quick stir and remove from heat. Optionally, garnish with a few more fresh scallion slices for color.