Twice-cooked pork

Method

Place pork belly in a pot of cold water with ginger slices, spring onion whites, and rice wine, then bring to the boil and simmer for 45 minutes until tender. Remove the pork, cool slightly, then slice into thin pieces about 5mm thick. Heat oil in a wok or large frying pan over high heat, add the bean paste and minced garlic, and stir-fry for 30 seconds until fragrant. Add the pork slices and stir-fry for 3-4 minutes until the edges are slightly crispy and caramelised. Pour in soy sauce and sugar, toss in the sliced spring greens and dried chillies, and stir-fry for another 2 minutes until the greens are just wilted. Serve immediately with steamed rice.