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1
Place the pork belly skin-side down in a pot with the ginger and Shaoxing wine. Cover with cold water and bring to a simmer. Poach until a chopstick passes through the flesh with slight resistance — the pork is intentionally underdone at this stage. Remove and cool completely, then refrigerate overnight.
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2
Remove the cold pork belly from the refrigerator. The chilled, firm block cuts cleanly into thin slices — approximately 4 mm. Each slice should include skin, fat, and lean meat. The slices are traditionally folded into a concave 'lamp shade' shape when placed in the wok.
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3
Heat a wok to its maximum temperature until a wisp of smoke rises from the surface. Add the doubanjiang and fry it dry in the wok, stirring continuously, until the oil runs deep red and the paste loses its raw, wet sheen — this step removes excess moisture and blooms the paste's heat and colour. Add the fermented black beans and stir briefly to combine.
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4
Add the sliced pork belly to the wok. Toss over maximum heat until the fat on each slice blisters and renders, and the skin takes on a slightly crunchy texture while the interior remains tender. The fat should curl and blister visibly at the edges.
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5
Add the garlic sprouts. Toss over high heat for no more than one minute — the sprouts must retain their green colour and crunch. As soon as the raw smell of the sprouts mellows but before the green dims, remove from the heat and serve immediately.