Twice cooked pork

 So fast and so tasty.  You can boil the pork belly ahead of time and refrigerate it, to make it even faster. 1 lb seems like a lot of pork for 2 people but it loses a lot of volume when it boils.  Sorry no picture, I always forget because I'm hustling it onto my plate.    Serves 2

1 lb pork belly 

2 slices ginger

2 tablespoons oil, divided

1 tablespoon spicy broad bean paste

1 clove garlic, minced

1 long hot pepper, e.g. cubanelle, seeds removed and cut into 1/2 inch pieces

1 leek, washed, split lengthwise and cut into 2-inch pieces.  discard the tough green parts. 

2 tablespoons shaoxing wine

1 tablespoon soy sauce

generous pinch of sugar

1.  Put pork belly in a pot with boiling water, lower to a simmer/low boil and cook for 30 minutes.  Remove from water and rinse, discard ginger.  Cut pork into 1/8" slices the short way and set aside.

2. Heat the wok and add 1 tablespoon of oil.  Sear the pork until it's browned, and remove from pan.  

3.  Add the other tablespoon of oil.  Add the broad bean paste and let it fry for a few seconds to bring out the red color -- don't burn it.  Add the garlic, pepper, pork, and leek and stir for a a minute.  Add the wine.  soy sauce and sugar.  Stir everything together until the leeks are wilted -- the pepper should still have a little crunch.  

 Serve with rice.