Sichuan Salt-Fried Pork

Boil the 500g pork belly in water until just cooked, then cool and slice into thin, uniform pieces.

Lightly salt the 200g sliced leeks to draw out excess moisture, then drain thoroughly to ensure a crisp stir-fry.

Heat 30g vegetable oil in a wok and flash-fry the 30g ginger, 20g garlic, and scallion whites for 10 seconds until fragrant.