Twice-Cooked Pork with Garlic Sprouts
Among the vast and profound variety of Chinese cuisine, Sichuan dishes stand out for their distinctive spicy, numbing, and flavorful characteristics. Among the many Sichuan dishes, Twice-Cooked Pork with Garlic Sprouts is undoubtedly a classic favorite loved by many. This dish not only boasts a bright red color and appealing presentation but is also a perfect companion for rice. It is incredibly tasty, featuring tender pork that is rich but not greasy, and bursting with flavor!

INGREDIENTS
- 200g pork belly
- 4 stalks of green garlic
DIRECTIONS
First, prepare the green garlic. Wash them thoroughly, then cut them into diagonal slices and place them on a plate for later use.
Tips:
If you don't have green garlic, you can also use green peppers or other vegetables as substitutes, but keep in mind that it may alter the taste slightly.
Next, prepare the pork belly. The pork belly should be in one piece with the skin on. Place it in cold water in a pot. Add enough water to cover the pork belly, along with scallion segments, star anise, cinnamon stick, peppercorns, bay leaf, ginger slices, and cooking wine.
Bring to a boil over high heat, then reduce to medium heat and simmer for 20-30 minutes, or until the pork belly is tender enough to be easily pierced with chopsticks.
Tips:
Adjust the cooking time based on the intensity of the heat and the size of the pork belly.
Remove the pork belly from the pot, rinse it under cold water to remove any impurities, and thinly slice it.
Heat oil in a pan, then add the pork belly slices and stir-fry continuously.
Stir-fry until the surface of the pork belly turns golden brown and its volume shrinks.
Spread out the pork belly slices around the edges of the pan, leaving an empty space in the center. Add the Pixian fermented bean paste to the center of the pan. Frying the bean paste in oil will release more aroma, so stir-fry it evenly.
Add the green garlic to the pan and stir-fry continuously. Add a small amount of Maggi seasoning sauce.
Tips:
The saltiness of the Pixian fermented bean paste is usually sufficient, so you generally won't need to add additional salt.
Stir-fry until the green garlic wilt and become cooked. Then, turn off the heat and remove the pan from the stove.
Transfer to a serving plate. It's incredibly appetizing and pairs perfectly with rice. The level of spiciness is just right—it's so delicious!