This is a truly delicious Sichuan-inspired dish. The pork belly is twice-cooked, rendering it melt-in-the-mouth tender. It’s one of my favourite Sichuan dishes and it can be enhanced by stir-frying some slices of firm tofu with the pork. If you want to try it with the tofu, just add it to the wok when you add the leeks.
In a medium pot, boil enough water to cover the pork. Add the pork to the boiling water, reduce the heat and cook at a bare simmer for 30 minutes, or until the meat is tender. Drain, let it cool, and then cut it into very fine slices.
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the pork in batches for just long enough to slightly colour the meat, then drain on paper towel. Pour all but
Reheat the oil in the wok until just smoking. Add the leek, capsicum, chilli and garlic and stir-fry until fragrant. Deglaze the wok with shaoxing, add the soy sauces, bean pastes, stock and sugar, and return the pork to the wok and stir-fry for another 2 minutes.
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