Authentic Pork and Kimchi Stir-Fry by a Chinese Chef

Slice the onion about 5 mm thick. At 1 cm it becomes too chunky, so around 5 mm is just right.

For the garlic chives, run a knife into the thick base to even out the thickness, trim off the darkened root end, then cut into 4 to 5 cm lengths. This makes them cook evenly.

Cut the pork belly into 4 to 5 large pieces. This keeps a chunky texture.

Preheat the empty wok (a frying pan also works) to season it. Once it smokes and is hot, add about 1 tablespoon of oil and coat the whole surface, then turn off the heat once to let the temperature settle.

Add the onion and stir-fry slowly over medium-low heat until it turns translucent, picks up a little browning, and smells fragrant. This drives off moisture and draws out the sweetness.

Add the pork belly and stir-fry over slightly high heat. When it is about 90% cooked, remove it before it toughens and set it aside on a plate.

Turn off the heat once and add the beef tallow to the wok, which still holds the savory flavor, letting it melt slowly in the residual heat. Kimchi and beef aroma pair well together.

Add the doubanjiang and fry it slowly in the oil over low heat until the aroma rises. Then add the grated garlic and fry until it sizzles and becomes fragrant.

Add the kimchi and stir-fry, blending its seafood-derived savory flavor into the doubanjiang and garlic.

Add the soy sauce and sugar to set the seasoning.

Return the reserved pork and onion to the wok and add the garlic chives. Season with about 5 to 10 grinds of black pepper and stir-fry until the chives wilt.

To finish, drizzle in the vinegar to tighten everything up, then add a small amount of sesame oil for aroma and it is done.