Directions

To Prep

1. Fill up to half a medium heavy bottom pot with water, spring onion, ginger slices, Shao Xing wine and bring to a boil.
2. Add in pork belly. Once it starts to boil, reduce to low heat and simmer for 30 mins covered.
3. Remove from pot and let it cool down. Slice into 5mm thick slices.
4. Heat up wok with 1 tsp oil and sear the pork belly slices for 2 mins until nicely caramelised. Remove and set aside.
5. Using the same wok, add a tbsp of oil and sauté the garlic and spicy bean paste for 30 secs.
6. Turn to high heat and toss back in the pork belly slices and add in the leeks and green chillies.
7. Stir for 2 mins and add in Shao Xing wine, light soy sauce and sugar. Once leeks are softened, remove and serve hot with steamed rice.