Simmer 300g of pork belly, in one piece, with 5 slices of ginger in water to cover for about 30 minutes, until cooked through but not fully tender. Cool, then slice thinly.
Heat 2 teaspoons of vegetable oil in a wok over high heat. Sear the pork slices until lightly browned, then set aside, leaving the rendered oil in the wok.
Over low heat, fry 1 tablespoon of Sichuan chili bean paste, 1 tablespoon of fermented black beans, and 3 sliced garlic cloves for about 30 seconds.
Turn the heat to high. Add the pork, 1 small leek, sliced diagonally, 2 sliced fresh red chilies, 1 teaspoon of Shaoxing wine, 1 teaspoon of light soy sauce, and 1 pinch of sugar. Stir-fry until the leek wilts but stays slightly crunchy.
