Ingredients
- Pork belly
- Doubanjiang
- Leek or garlic sprouts
- Sweet bean paste, sometimes
- Soy and a little sugar
How it is cooked
- The belly is simmered until just cooked, cooled, and sliced thin.
- The slices are fried until the fat renders and the edges curl.
- Bean paste and the greens go in and the pork is coated, not stewed.
- It is a dry-ish stir-fry, eaten with rice.
Taste
Fatty, salty, hot, and green from the leek. The lean and the fat should both be present in each slice. If it is only sauce, it was not fried long enough.
Possible allergens
- Doubanjiang: broad bean and usually wheat.
- Soy sauce, which in China is often brewed with wheat.
- Pork.
- Sweet bean paste, when used, is wheat and soybean.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.