Gan guo pork belly and onion stir fry

Remove any skin from a pound of pork belly and slice it thin.

Trim, halve and cut a sweet onion into bite-sized pieces, separating the layers so they cook evenly.

Thinly slice three garlic cloves and half an inch of ginger; cut a green and a red chili bite-sized and two dried red chilies into short pieces.

Heat the wok on high until smoking, add one and a half teaspoons of oil.

Add the pork, drop to medium or medium low, and stir-fry a few minutes until golden brown and the fat has rendered; pour off some oil if wanted.

Add the soy sauce, oyster sauce, doubanjiang, dark soy sauce and cooking wine.

Add the garlic, ginger and dried chilies and stir over medium heat a minute or two until the pork is well browned.

Add the onion and chilies, turn to high and stir-fry about a minute for crisp onion, longer for soft.

Sprinkle with half a teaspoon of Jiao Yan seasoning.