One of my favorite Chinese dishes, this attempt did not measure up to my standards, but my parents liked it.
However, I know what I did wrong, so next time, the attempt will be successful.
For the broth in which to boil the pork I places a chopped up scallion and a small handful of Sichuan peppercorns.
Instead of using pork belly (which I should have used) I used pork loin which was way too lean. This recipe needs fatty pork. So I cooked the pork in the pot for twenty minutes.
Meanwhile, I had chopped up scallions, garlic, ginger and dried birds eye chilies.
I took the cooked pork from the pot.
Then I sauté the ginger and garlic in the wok. When the ginger began to turn golden brown I added the pork.
I then added chopped leeks, chilies and scallions.
At this point I should have cooked this down a bit. Instead I added bell peppers. I also added a mix of soy sauce and sugar.
It added too much sweetness to the dish. Twice cooked pork should be about spice and fat. It might have tasted fine, but I was disappointed. Next time I know what to do.