Huiguorou Pork (Twice-Cooked Pork)

Place the pork belly and ginger slices in a pot, add water to cover the meat by 2–3 cm, bring to a boil and simmer over low heat for 25–30 minutes, skimming off the foam.

Remove the meat, let it cool for 10–15 minutes, pat dry and slice across the grain into pieces about 3 mm thick.

Cut the garlic shoots into 4–5 cm lengths, slice the garlic thinly, and rinse the fermented black soybeans, lightly mashing them.

Heat a wok or wide skillet over high heat, add the vegetable oil, arrange the pork in a single layer and fry for 5–6 minutes, turning, until the edges brown and some of the fat has rendered out; leave about 2 tbsp of fat in the wok.

Push the pork to the side, add the garlic, doubanjiang paste and fermented black soybeans, stir-fry for 20–30 seconds to release the aroma into the oil, then mix with the pork.

Add the garlic shoots, sugar, Shaoxing wine and light soy sauce, stir-fry over high heat for 1–2 minutes, stirring frequently, until the shoots just begin to soften and the sauce evenly coats the meat.

Taste and add salt if needed, transfer the huiguorou to a plate right away and serve hot with steamed rice.