Recipe Category: Pork

Step 1 (Marinate Pork): Cut 400g pork tenderloin into 1/2-inch thick strips against the grain (critical for tenderness). Combine with 1/2 tsp salt, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and marinate at room temperature for 15 minutes.

Step 2 (Make Batter): While pork marinates, prepare batter. Whisk together 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp baking powder. Gradually add 1/2 cup ice-cold water while whisking until smooth (the cold water creates a crispier coating). Stir in 1 tbsp oil. Let batter rest 10 minutes.

Step 3 (Prep Sauce & Vegetables): Combine all sauce ingredients except cornstarch slurry in a bowl. Set aside. Have all cut vegetables ready (1-inch pepper squares, onion pieces).

Step 4 (Fry Pork): Heat 2 cups oil in wok to 170°C (340°F). Test by dropping a bit of batter; it should sizzle and float immediately. Dip each pork strip in batter, let excess drip, then carefully lower into oil. Fry in batches for 3-4 minutes until light golden. Remove and drain on rack. Increase oil temp to 190°C (375°F). Refry all pork in one batch for 60-90 seconds until deep golden brown and extra crispy (double-frying is key for crunch that lasts).

Step 5 (Stir-fry Sauce): Remove all but 1 tbsp oil from wok. Heat over medium. Add sauce mixture and bring to simmer. Stir in cornstarch slurry and cook for 1-2 minutes until thickened to a glossy, syrupy consistency that coats the back of a spoon.

Step 6 (Combine): Add vegetables and pineapple to sauce. Stir-fry for 2-3 minutes until peppers are tender-crisp. Add fried pork. Toss quickly for 30-45 seconds just to coat (do not overcook or coating will soften).

Step 7 (Serve & Store): Serve immediately over steamed rice. Garnish with sesame seeds. For best texture, consume immediately. Leftovers will become soggy; store in refrigerator for 1 day and reheat in oven at 180°C (350°F) for 10 minutes to crisp.

Step 1 (Boil Pork: Place 400g pork belly in pot, cover with cold water. Add 2 slices ginger and 1 green onion piece. Bring to boil, then reduce to simmer. Skim foam. Simmer covered for 25 minutes until pork is cooked through but still firm (internal temperature 75°C/167°F). Remove, rinse under cold water, and chill in refrigerator for 15 minutes until firm enough to slice (critical for thin slicing).

Step 2 (Slice & Prep: Cut chilled pork belly into paper-thin slices (2mm thick) against the grain. Have all other ingredients prepped and ready (sliced garlic, ginger, leeks).

Step 3 (Stir-fry Pork: Heat wok over medium-high until hot. Add 1 tbsp oil. Add pork slices and stir-fry for 4-5 minutes until they curl and become slightly translucent (rendering fat is key). Push pork to sides.

Step 4 (Build Flavor: In center, add 1.5 tbsp Doubanjiang. Stir-fry for 60 seconds until oil turns red and fragrant. Add 1 tsp sweet bean sauce, sliced garlic, ginger, and optional dried chilies. Stir-fry for 30 seconds to combine with pork.

Step 5 (Add Vegetables: Add leeks and remaining green onions. Increase heat to high. Stir-fry for 2-3 minutes until leeks wilt but still have crunch.

Step 6 (Season: Add 1 tbsp soy sauce and 1/2 tsp sugar around the rim of wok. Toss everything together for 60 seconds until well combined and sauce coats ingredients.

Step 7 (Serve & Store: Serve immediately with plenty of steamed rice to balance the richness. Leftovers can be refrigerated for 3 days. Reheat in wok over medium heat; the flavor actually improves overnight. Freeze for up to 1 month.