Hui Guo Rou (Twice-Cooked Pork)

1 pound (450 grams) skin-on pork belly, half-lean/half-fat
1 heaping tablespoon Pixian chili bean paste (douban jiang)
1 tablespoon sweet wheat paste (tian mian jiang)
1 tablespoon preserved black beans (douchi)
1 teaspoon Chinese light soy sauce
1 teaspoon sugar
2 thin leeks, or one fatter, American-style leek, cut in ½-inch sections

Bring a pot of water to a boil and add the whole pork belly. Reduce heat and simmer belly until cooked through, around 30-40 minutes. Remove belly and allow to cool, then place in the refrigerator for a few hours or the freezer for 20-30 minutes, which will firm up the meat and make it easier to slice.
Slice crosswise very thinly, into about 1/8-inch-thick pieces.

Heat a dry wok until hot. Add 2 tablespoons peanut or canola oil, and when it just begins to smoke add the pork slices. Stir-fry until the pork slices are about half-way done and begin to curl. (If the pork renders more than about 3 or 4 tablespoons fat, pour the excess off, though do leave enough to make a sauce.)

Stir in the Pixian chili bean paste, sweet wheat paste, preserved black beans, soy sauce and sugar, mix well and continue to stir-fry until aromatic.

Add the leeks and stir-fry until softened. Remove to a serving plate.

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