Easy Twice Cooked Pork (Chinese Pork Stir-Fry)

Detach the firm stalk from the cabbage leaves and cut the leaves into bite-size pieces. Thinly slice the stalk using diagonal cuts.

Remove seeds and stem ends from the red and green bell peppers. Cut the peppers into long bite-size pieces.

Trim the stem end of the shiitake mushroom and detach the stem. Cut the cap into relatively thick slices. Thinly slice the stem.

Slice the white part of the long green onion into 5 mm (0.2") slices diagonally.

In a bowl, combine the sweet bean sauce, sugar, sake, soy sauce, grated garlic, and potato starch. Stir to combine thoroughly.

Line up the pork belly slices on a tray and dust both sides with potato starch. This helps keep the meat from becoming tough and absorb more seasoning.

Add vegetable oil to a pan and heat over medium-high heat. Arrange the pork belly slices in the pan and cook until both sides are lightly browned. Remove pork from pan and set aside.

Clean the pan and add a little vegetable oil. Add the chopped ginger, doubanjiang, and douchi (if using). Stir-fry on low heat until fragrant.

Add the long green onion, bell peppers, and shiitake mushroom. Turn the heat to medium and stir-fry until the bell pepper begins to soften.

Add the spring cabbage leaves and continue to stir-fry until coated with oil evenly. Pour over the sake or water to help cook the vegetables.

When all vegetables soften, add the cooked pork slices back to the pan. Stir the combined seasoning from the bottom and pour in the sauce. Turn the burner on again.

Quickly coat the vegetables and pork with the sauce evenly on medium heat. Cook until the sauce is thoroughly thickened. Drizzle on the sesame oil and distribute.

Place the twice-cooked pork onto a plate and serve immediately.