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Boiled pork belly is sliced and stir-fried with doubanjiang, leeks, and peppers for a dish that's smoky, spicy, and deeply savory. A Sichuan family staple, this bold preparation makes pork belly irresistibly flavorful.
Bring a pot of water to a gentle boil. Add pork belly and ginger slices, then simmer for 35–40 minutes over medium heat until the pork is just cooked through but still firm. Cool slightly.
Remove the pork belly and chill until easy to handle. Slice pork belly across the grain into thin, even pieces about 1/8-inch thick.
Cut leeks into 2-inch diagonal pieces. Slice red and green bell peppers into thin strips.
Heat a large wok over medium-high until hot. Add sliced pork belly and stir-fry for 2–3 minutes to render fat and lightly brown the edges.
Push pork to the side. Add doubanjiang to the rendered fat and stir for 30 seconds until the oil turns red and fragrant, lowering heat to medium if needed to prevent burning.
Add soy sauce, Shaoxing wine, and sugar. Return heat to high. Toss in leeks and bell peppers. Stir-fry briskly for 2 minutes until vegetables are tender but crisp.
Drizzle with sesame oil, give everything a final toss, and serve immediately.
