Twice cooked pork

Bring a pot of water to a boil; add a few slices of ginger, two pieces of leek tied in a knot, the Sichuan peppercorn, two tablespoons cooking wine and the dark soy sauce, then the pork belly.

Turn the heat to low and cook 20 minutes, until a chopstick goes through easily.

Chill the pork in the fridge to cool it fast and dry the surface, so it does not splash when cut.

Slice the ginger and cut into strips; peel and roughly chop three cloves of garlic; cut the garlic sprouts and the chilies into small pieces.

Slice the cold pork into thin pieces.

Heat the wok with a little oil, add the pork and spread it so most touches the bottom; fry 20 seconds, mix, spread again, and continue about 3 minutes until the fat comes out. Remove some oil if wanted.

Add the cooking wine, the pork broth, sugar, sweet bean paste and doubanjiang; mix and keep cooking on medium heat until the pork takes on colour.

Add the garlic, ginger, garlic sprouts and chilies, turn the heat to high and stir 2 minutes until the chilies soften a little. Serve with white rice.