Twice Cooked Pork (Hui Guo Rou)

Ingredients

• 1½ lb pork belly
• 2 inch ginger
• 4 clove garlic
• 4 green onions
• 1 tsp Sichuan peppercorns
• 2 tbsp broad bean paste (doubanjiang)
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 bell pepper (green or red)
• ½ head cabbage
• 2 tbsp cooking oil
• 4 cup cooked white rice (optional)

Steps

1. Place pork belly in a pot, cover with water, add half of the sliced ginger and 2 green onion whites. Bring to a boil, then reduce heat and simmer for 25-30 minutes until pork is tender but still firm. Remove pork, let cool, then slice into thin, bite-sized pieces.
2. Mince garlic and remaining ginger. Slice bell pepper and cabbage into bite-sized pieces. Cut remaining green onions into 1-inch segments.
3. Heat cooking oil in a large wok or skillet over medium heat. Add sliced pork belly and stir-fry until edges are slightly curled and fat is rendered, about 5-7 minutes. Remove pork from wok, leaving rendered fat.
4. Add Sichuan peppercorns, minced ginger, and garlic to the wok. Stir-fry for 30 seconds until fragrant. Add broad bean paste, sweet bean sauce, soy sauce, Shaoxing wine, and sugar. Stir-fry for 1-2 minutes until fragrant and sauce is well combined.
5. Return pork to the wok. Add bell pepper and cabbage. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
6. Stir in green onion segments and cook for another minute. Serve hot, optionally over white rice.