Twice Cooked Pork (Hui Guo Rou)

Place the pork belly in a pot of cold water. Add a few slices of ginger and some green onion whites. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20-30 minutes until the pork is tender (check by piercing with chopsticks).

Once cooked, remove the pork belly from the pot and let it cool. For easier slicing, refrigerate it for a while. Slice the pork belly thinly, about 2-3mm thick.

Diagonally slice the fresh leek into thin pieces. Slice the remaining ginger into thin pieces. Slice the garlic into thin pieces. Slice the chili padi and green chilies diagonally.

Heat a wok over medium heat. Add 1 tablespoon of cooking oil to season the wok, then add the thinly sliced pork belly. Stir-fry continuously over medium-low heat until the pork belly renders out its fat and turns slightly golden. Remove the pork belly from the wok, leaving the rendered oil.

In the rendered pork fat, add the sliced ginger and chili padi. Stir-fry until fragrant. Then add the sliced garlic and stir-fry briefly until aromatic.

Return the rendered pork belly to the wok. Add the chili bean sauce and stir-fry until the pork is well coated and turns red. Add the sliced green chili and leek. Stir-fry on high heat until the vegetables are slightly softened but still crisp.

Drizzle in the seafood sweet sauce and sprinkle in the sugar. Stir-fry for another minute to combine all flavors. Serve hot.