Ingredients
500 g (about 1 lb) pork belly, 100 g (about 1 cup) garlic sprouts.
Seasonings
50 g vegetable oil, 10 g dark soy sauce, 15 g each of Shaoxing wine and sugar, 20 g each of sweet bean sauce and Sichuan Pixian broad bean paste.
Instructions
1. Finely chop the Pixian broad bean paste; cut the garlic sprouts into 3 cm (about 1.2-inch) sections; wash the pork belly, boil it in a pot of water until just cooked through (about 15 minutes), then remove and let cool. Slice into pieces about 5 cm (2 inches) long, 4 cm (1.6 inches) wide, and 0.3 cm (1/8 inch) thick.
2. Place a wok over high heat, add oil and heat to about 80-100°C (175-212°F), then add the pork and stir-fry until the slices curl into a "lamp holder" shape, and splash in the cooking wine.
3. Add the broad bean paste and stir-fry until fragrant and the oil turns red, then add the sweet bean sauce and stir-fry until aromatic, followed by sugar and red soy sauce, stirring to combine. Add the garlic sprouts and quickly stir-fry until just tender, then remove from heat and plate. This dish has a curled, lantern-like appearance, a rich aroma, and a mildly spicy, sweet finish.