Twice-Cooked Pork

• 2 pounds pork belly (fresh unsmoked bacon), in one piece
• 12 scallions, trimmed
• 6 slices fresh ginger 1/4 inch thick
• 1 tablespoon salt
• 3 tablespoons peanut oil
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 tablespoons chili paste with soybeans (sold in Chinese groceries)
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon soy sauce (preferably thin)
• 2 teaspoons sugar
• 1 teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
• 1 tablespoon cilantro leaves

1. Place pork, 6 scallions, ginger and salt in large pot.
2. Add water to cover.
3. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender.
4. Remove meat, and discard liquid.
5. When pork has cooled, remove skin and any bones.
6. Cut meat in half crosswise, then slice it thinly lengthwise.
7. Slice remaining scallions lengthwise, then in 3-inch pieces.
8. Heat oil in wok or skillet.
9. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes.
10. Pour off excess oil and fat.
11. Add garlic and ginger, and stir-fry 10 seconds.
12. Add scallions, and stir-fry 2 minutes.
13. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute.
14. Scatter with cilantro and serve.

pork belly, scallions, salt, peanut oil, garlic, fresh ginger, chili paste, rice wine, soy sauce, sugar, sichuan, cilantro

Taken from cooking.nytimes.com/recipes/1794 (may not work)