I've been a fan of this punchy dish ever since I tried it from a north Chinese stall in uni. I really like the extra umami kick the salted black beans lends this this, and the mild heat that just runs in the background. Although some of the meat slices were inconsistent in thickness, they were all tender with a pleasant bite. Wish I could trim off some of the fatty layers, but with the default use of pork belly, who am I kidding? 😅