1
Boil the pork belly for 10 minutes (or until cooked) with some sliced ginger.
2
Cut the pork belly into thin slices around 3 mm thick.
3
Bash the white part of the garlic sprouts with the flat of your knife then slice the entire length of the sprout into 4 cm long pieces, separating the whites and the greens.
4
Next, add 4 tbsp of rapeseed oil to a hot wok and heat. Then add the pork belly slices and fry until golden, spreading the pieces around the wok to ensure even cooking. You can vary how long you do this for depending on whether you like your pork on the softer or crispier side.
5
Once the pork is done, add the doubanjang paste and mix. Once combined add the douchi and continue to stir fry for 30 seconds.
6
Add the white parts of the garlic sprouts and fry for 20 seconds. Finally, add the chicken powder and the green parts until they wilt slightly and then take off the heat. Serve with rice!
