Place the pork belly, cut into larger pieces, into a large pot with enough cold water to fully submerge it. Add 2 spring onions, Sichuan peppercorns, and rice wine. Bring to a boil and cook for 15 to 20 minutes, until the skin softens. Remove the pork belly and set it aside to cool. Then place it in the refrigerator for several hours or in the freezer for 1 to 2 hours to firm up, making it easier to slice. Slice the pork belly into thin slices, 1–2 mm thick (similar to bacon slices).

Heat about 1 teaspoon of oil in a wok (not too much, or the dish may become greasy) and fry the pork belly slices for 1–2 minutes, stirring and turning occasionally, until they lose their pink color and begin to curl.

Remove the slices and leave only the oil in the wok. Fry the doubanjiang over low heat until the oil turns red. Add ginger, garlic, and spring onion and stir-fry until fragrant. Add the douchi and stir-fry for another 30 seconds.

Add sugar, rice wine, and stir well. Return the pork belly slices to the wok, increase the heat, stir everything together, and add light soy sauce, fresh chili peppers, and the green parts of the spring onion. Mix everything well and serve immediately. This process should be quick to preserve the freshness of the dish.

Serve with steamed rice.