garlic moss cooked pork

Twice-Cooked Pork with Garlic Scapes: A Culinary Guide

Twice-cooked pork with garlic scapes, a beloved Sichuan dish, combines savory flavors with crisp-tender textures. Here’s a step-by-step guide to recreate this classic.

First, gather ingredients: 300g pork belly, 8-10 garlic scapes, 2 tbsp doubanjiang (broad bean paste), 1 tbsp fermented black beans, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp sugar, 2 tbsp cooking oil, and a pinch of white pepper.

Begin by boiling the pork belly in water with ginger and spring onions for 20 minutes until tender. Cool, then slice thinly. Cut garlic scapes into 3-inch segments.

Heat oil in a wok over medium flame. Add pork slices, stir-frying until edges crisp. Push meat aside, sauté doubanjiang and black beans until fragrant. Toss everything together, then add garlic scapes. Stir-fry 2-3 minutes until scapes brighten but remain crisp.

Season with light soy sauce (for saltiness), dark soy (for color), sugar (to balance spice), and white pepper. Mix quickly and serve hot with steamed rice.

Garlic scapes add a mild, garlicky crunch, while twice-cooked pork delivers rich, smoky depth. Adjust spice levels by varying doubanjiang, and enjoy this perfect harmony of flavors!