Sichuan double cooked pork belly made with pancetta

Soak the pancetta overnight in water to remove excess salt (not needed for fresh pork belly).

Halve it and simmer in a pot of water, about 15 minutes.

Split the leeks, wash out the sand, trim the bottoms and outer layers, and cut into diamonds; prepare the nira or other oniony greens.

Peel the ginger with a knife and slice into discs against the grain; pound with skin-on garlic cloves in a mortar until roughly chopped.

Slice the cold pancetta across the grain into strips about 1 to 1.5 inches wide, then into pieces about 1.5 by 2 inches.

Render the pancetta in the wok with no added oil until crisp, pouring off excess fat; push to the side.

Add the leeks and some of the garlic-ginger and cook until the leeks just soften.

Add about a tablespoon of broad bean chili paste, a couple teaspoons of black beans and a splash of light soy sauce; stir-fry over enough heat for the sauces to sizzle. Serve with rice or greens.