Been watching some old Gary Rhodes in China recently, and he did this when he was in Chendgu. I was gutted a few years ago as I went to China specifically for the Sichuan experience, but it was at the same time as the terrible Sichuan earthquake - so we couldn't get close.
I'm still addicted to 'proper' Sichuan - and that doesn't mean Sichuan Sizzling Beef from the local Chinese take away which is as far from the real thing as could be imagined.
The porks already been boiled - hence the name of the dish
It's the fried till crispy
Some Toban djan and black beans frying away
The leeks at the end really add something to this dish