Place the Pork Belly in a pot with cold Water, a few slices of Ginger, the white parts of the Scallions, and a splash of Shaoxing Wine. Bring to a boil, skim any scum, then reduce heat and simmer 30–40 minutes until just tender but still firm. Drain and refrigerate until thoroughly cooled (this firms the meat and makes slicing easier).
Once cooled, slice the pork thinly across the grain into bite-sized pieces about 2–3 mm thick; pat dry to remove excess moisture.
Heat a wide skillet or wok over medium-high heat and add a couple of tablespoons of Neutral Oil. Add the pork slices in a single layer and fry until the edges are golden and slightly charred, working in batches if necessary. Remove and set aside, leaving a little oil in the pan.
Lower the heat to medium and add a spoonful of Pixian Doubanjiang to the pan; stir and fry briefly until the oil is red and fragrant. Add a small amount of chopped Douchi, a thumb of minced Ginger (if you like more heat), and minced Garlic; cook for 30–60 seconds to release their aroma.
Stir in a teaspoon or so of Tianmianjiang, a splash of Shaoxing Wine, and a dash of Light Soy Sauce along with a pinch of Sugar. Mix to form a glossy sauce, taste and adjust for balance of salty, sweet and savory.
Return the pork to the wok and toss to coat in the sauce, frying briefly until heated through. Add the chopped Garlic Shoots and the green parts of the Scallions, stir-fry for another 1–2 minutes until the shoots are bright and tender-crisp.
Transfer to a serving plate, adjust seasoning if needed, and serve immediately with steamed rice so the rich, spicy-sweet sauce can be soaked up.
