Ganguo-Style Pork Belly and Onion Stir-fry

Steps

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1. 1
   Prepare all ingredients: slice the pork belly into 1/8-inch thick pieces. Trim the onion, halve it, then cut into bite-size pieces and separate by hand. Slice 3 cloves of garlic thinly and 1/2 inch of ginger thinly. Cut 1 green and 1 red chili into bite-size pieces, and cut 2 dried red chilies into short pieces.
   ▶ ≈0:35
2. 2
   Heat the wok until smoking hot. Add 1.5 tsp oil to lubricate the surface so the meat doesn't stick. Switch heat to medium or medium-low and add the pork belly slices. Stir for 3–5 minutes until the meat turns golden brown and fat renders out generously.
   ▶ ≈1:34
3. 3
   Push the pork to the side and tilt the wok so excess oil flows to the other side. Pour out most of the oil, leaving 2–3 tbsp in the wok. Add soy sauce, oyster sauce, Sichuan dou ban jiang, dark soy sauce, Chinese cooking wine, garlic slices, ginger slices, and dried red chilies. Stir over medium heat for 1–2 minutes until the pork reaches your desired brown color.
   ▶ ≈2:30
4. 4
   Toss in the onion and fresh chilies. Increase heat to high and stir until the vegetables reach your desired doneness. For a crispy onion, stir for about 1 minute; for a softer texture, cook longer.
   ▶ ≈3:03
5. 5
   Sprinkle 1/2 tsp of Jiaoyan seasoning (or to taste). This all-purpose Chinese dry rub has complex flavors and aroma that elevate the dish. If unavailable, substitute with 1/4 tsp salt plus 1/4 tsp five-spice powder. Serve immediately.
   ▶ ≈3:22