Steps

1. Boil plenty of water in a pot. Add Sansho Pepper (to taste) and the green parts of the leeks.
   🕒 05:53
2. Add 1kg of pork belly to the boiling water. Adjust heat and simmer gently for 60-70 minutes.
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3. Tear 1/2 to 1 head of cabbage into bite-sized pieces by hand and lightly rub them.
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4. Let the boiled pork cool down. This is the key! Cooling it makes it easier to slice and allows excess fat to render off.
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5. Once cooled, thinly slice the pork.
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6. Slice 2 leeks diagonally. Cut 2 green bell peppers into bite-sized pieces.
   🕒 09:37
7. Thinly slice 20g of ginger and 20g of garlic.
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8. Heat 3 tbsp of toasted sesame oil in a frying pan for the sauce. Sauté the thinly sliced garlic, the white parts of the leeks, and the thinly sliced ginger until fragrant.
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9. Once fragrant, add 1 tbsp of doubanjiang and 5 tbsp of hoisin sauce and stir-fry further.
   🕒 10:37
10. Add about 150ml of the pork boiling liquid and mix well to create the sauce base.
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11. Add 5 tbsp of sugar. Taste and adjust the balance of spiciness and sweetness. This is the key! The sugar content of hoisin sauce varies by brand, so adjust the amount of sugar accordingly.
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12. Add the diagonally sliced leeks and green bell peppers to the sauce and simmer briefly.
    🕒 12:40
13. Briefly boil the torn cabbage in the pork boiling water. Drain in a colander and thoroughly pat dry with paper towels.
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14. Toss the dried cabbage with sesame oil (to taste), a pinch of salt, and a pinch of pepper.
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15. Arrange the seasoned cabbage on a plate. Generously pile the sliced pork on top.
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16. Drizzle the prepared sweet and savory sauce generously over the pork and cabbage. Serve and enjoy!
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