Place pork belly in a pot with cold water, ginger, scallion, and Shaoxing wine.
2 slices ginger, 1 stalk scallion, 1 tbsp Shaoxing wine, 300 g pork belly
Bring to a boil, then lower to a simmer and cook for 20–25 minutes, until just cooked through.
Let cool in room-temp water (ideally leave in fridge for 30 mins but optional), then slice into thin pieces (~2mm thick).
Heat a wok on medium. Add 2 tbsp oil and stir-fry sliced pork belly until lightly browned and fat is released (about 3–5 minutes). Pour out excess oil if needed.
2 tbsp vegetable oil
Push pork to the side. Add doubanjiang and douchi and fry in the oil to release colour and aroma (about 30 seconds to 1 minute). Mix thoroughly with pork.
1 tbsp doubanjiang, 1 tsp douchi
Add sliced garlic and aromatics like garlic shoot and onion. Stir-fry briefly until just cooked but still crisp.
2 cloves garlic, 2 garlic shoots, 1/4 onion
Taste and adjust with a splash of soy sauce or pinch of sugar if needed.
1/2 tsp sugar, 1 tsp soy sauce
Serve immediately with hot rice.
