1.Toss the pork belly with the dark soy sauce and then deep fry until golden. Combine with the leek, ginger, and Shaoxing wine and steam for one hour. Leave to cool and then cut into cubes.
2.Heat the oil in a wok and stir fry the pickled cabbage until fragrant then add some soup stock and season with chicken bouillon, salt, and white pepper. Simmer for half an hour.
3.Combine the pork and the pickled cabbage mix ture and ser ve with the coriander, chili oil, and preserved tofu.