Qing Qings Back in the Pot Pork

Ingredients:

400g Pork belly (no skin)
3 Spring onions (green parts only)
10 Garlic cloves (peeled)
50g fresh Ginger
2 tablespoons of Black fermented
beans (rinsed)
1 tablespoon of light soy sauce
½ teaspoon dark soy sauce
Salt to season
Stock
2 fresh Chillies (sliced)
1 teaspoon of Sesame oil
3 tablespoons of peanut oil (for cooking)

Method:

Bring a saucepan of water to the boil. Add the pork belly and then simmer
until it is cooked through and the juices run clear when you poke a skewer into
it; drain and set aside to cool. (This step can be done some time in advance, it
should take half to a full hour depending on the meat.)

Cut the pork belly into fairly thin slices. Cut the spring onion greens into 3-4
cm sections. If the garlic cloves are large, cut them in half; otherwise, leave
them whole. Thinly slice the ginger, with or without its peel (the peel adds
extra flavour).

Heat the wok over a high flame until the smoke rises, then add the oil and
swirl around. Reduce the heat to medium, add the garlic and ginger and stir-
fry until fragrant. Add the pork slices and continue to stir-fry until they sizzle
and are tinged with gold.

Add the black beans, soy sauces and salt to taste and continue stir-frying until
the beans are fragrant. If at any point the food starts to catch a little on the
base of the wok, simply pour in a tablespoon or two of stock or water and mix
well.

Add the chillies and when you smell their aroma, add the spring onion greens.
When the onion is barely cooked, remove the wok from the heat, stir in the
sesame oil and serve.