Twice-Cooked Pork

Cover the pork belly with cold water and add 2 ginger slices and 1 tsp cooking wine. Bring to a boil, then simmer gently until cooked through and easily pierced. Remove and cool.

Slice the cooled pork about 3–4 mm thick. Cut the green garlic into 4–5 cm lengths, separating pale stems from leaves. Slice the green bell pepper, red chili, remaining ginger, and garlic.

Add the pork to a hot dry wok. Cook over medium-low heat until the edges curl, the surfaces turn golden, and fat renders. Remove the pork, leaving enough fat in the wok; add a little oil only if needed.

Over low heat, fry the remaining ginger, garlic, and 1 tsp fermented black beans. Add 1 tbsp Pixian doubanjiang and cook until aromatic red oil appears.

Return the pork and stir-fry over high heat. Add 1 tsp light soy sauce and 1/2 tsp sugar, tossing until the slices are evenly coated.

Add the green bell pepper, red chili, and pale green-garlic stems; stir-fry until just crisp-tender. Add the green leaves last, toss briefly, and serve immediately.