Directions

To Prep

1. Fill a medium heavy-based pot halfway with water. Add spring onion, ginger slices, and Shaoxing wine, then bring to a boil.
2. Add in pork belly. Once the water returns to a boil, reduce the heat to low, cover the lid and simmer for 30 minutes.
3. Remove the pork belly from the pot and set aside to cool. Slice into 5mm-thick pieces.
4. Heat 1 tsp oil in a wok over medium heat. Sear the pork belly slices for 2 minutes until golden on both sides. Remove and set aside.
5. Using the same wok, add 1 tbsp oil and sauté the garlic and doubanjiang for 30 seconds.
6. Increase the heat to high. Return the pork belly slices to the wok, then add the Chinese leeks and green chilli.
7. Stir-fry for 2 minutes, then add Shaoxing wine, light soy sauce, and sugar. Cook until the leeks are softened. Serve hot with steamed rice.