Cut the pork belly into 4 or 5 cm pieces. Cut the garlic shoots into 5 cm. Thinly slice the Japanese leek diagonally into 3 or 4 mm. Mince the garlic and set aside.
Mix the ingredients marked ★ well and set aside.
Heat a pan with sesame oil and carefully cook the minced garlic, being careful not to burn it.
Once the garlic is fragrant, add the pork belly and increase to high heat. Cook both sides, stirring well. Add a little salt.
Once the fat has rendered, add the garlic shoots and Japanese leek, and cook on the highest heat. Then, add the flavoring ingredients mixed together in step 2.
Add doubanjiang and if you're satisfied with the taste, it's complete! Since we have little kids we add the doubanjiang last and adjust the spiciness.
Speed is the key for steps 5 and 6.
Put this over rice and drop a raw egg in the middle for a hearty dish. My son likes eating it in this way.
Story Behind this Recipe
I love making stir-fry with garlic shoots and miso offal. I wasn't able to get my usual offal, so I tried it with pork belly and it was delicious. Soy sauce is often used with garlic shoots, but miso is most definitely a good match as well.
★If you like a richer flavor, add mayonnaise at the end. ★ Top with white sesame or chili threads! ★ Be careful not to overcook, to preserve the crispness of the garlic shoots and the leek. ★ The flavor you get from the fat of pork belly goes well with this.