Sichuan twice-cooked pork (hui guo rou)

“The authentic cut for this dish is belly pork with the skin on. Traditionally, the recipe calls for tender Chinese leeks, but I also enjoy the dish with green and red capsicums. The dish should look bright red, thanks to the chillies blended in the chilli bean paste, but it's more a matter of aesthetics. Just make sure your pork is packed with hot, pungent flavours!” Tony Tan, Rachel Khoo's Kitchen Notebook Melbourne