Cube the pork belly into 1" pieces
Cover with a base (I used mustard) and season with Salt, Pepper, and garlic powder mixture
Set your smoker to 275° using Hickory for the smoking wood
Set your pork belly inside the smoker on a wire rack for 3 hours or until they measure 190°
You can spray the pork belly every hour with apple juice to keep moist
After 3 hours (or 190°) pull the pork belly and set aside
Mix the soy sauce, vinegar, cornstarch sambal oelek, Shaoxing wine, and sugar together and set aside.
Saute' the leeks, green onion bottoms (white parts), garlic, and ginger in peanut oil until fragrant (1-2 minutes)
Put pork belly in aluminum pan and cover with aromatics and sauce
Cover and place back in your smoker for 30-60 minutes (or until the sauce thickens)
Toss everything with the Sichuan peppercorns, tops of green onions, and peanuts
Serve over rice or noodles