This recipe calls for garlic greens (suan miao), which is usually available in the spring. These are young garlic plants that will eventually grow into mature garlic heads. If garlic greens are not available, leeks may be substituted.
Makes 4 servings
8 oz pork belly
2 tablespoons rice wine
3 slices ginger
2 green onions
5 stalks garlic greens
3 tablespoons cooking oil
2 tablespoons sweet bean sauce (tian mian jiang)
1 tablespoon soy sauce
1 tablespoon chili bean paste (douban jiang)
1 teaspoon sugar
Place pork in a pot with enough water to cover, add rice wine, ginger and green onions. Bring to a boil and simmer over medium-high heat until meat is fully cooked, about 20 minutes from boiling. Remove pork from pot, let it cool and place in the refrigerator to chill completely, 2 hours to overnight. Cut into 1/8-inch thin slices.
Combine all seasoning sauce ingredients in a small bowl. Set aside.
Cut garlic greens into 2-inch lengths.
Heat cooking oil in a wok over high heat, swirling to coat sides. Add pork slices and cook until some of the fat is rendered. Add garlic greens and cook for 2 minutes. Remove from pan, leaving behind the excess oil.
Turn heat to high, when wok and oil is hot, add seasoning sauce and cook until fragrant, about 30 seconds. Return pork and garlic greens to wok, toss to combine.