twice-cooked pork with green garlic

Twice-Cooked Pork with Garlic Scapes: A Culinary Guide

Twice-cooked pork, or *Hui Guo Rou*, is a Sichuan classic, and adding tender garlic scapes elevates this dish with a fresh, pungent aroma. Here’s a simple guide to recreate it at home.

First, prepare the ingredients: 300g pork belly (blanched and sliced), 150g garlic scapes (cut into 2-inch segments), 2 dried chilies, 1 tbsp fermented black beans, and 2 tbsp doubanjiang (Sichuan broad bean paste). Marinate the pork in a pinch of salt and soy sauce for 10 minutes.

Heat 1 tbsp oil in a wok over medium flame. Stir-fry the pork until slightly crispy, then set aside. In the same wok, sauté chilies, black beans, and doubanjiang until fragrant. Add garlic scapes, stir-fry for 1 minute, then return the pork to the wok. Toss everything together, adding 1 tsp sugar, a dash of soy sauce, and a splash of Shaoxing wine for depth. Finish with a sprinkle of sesame oil and chopped scallions.

The key lies in the "twice-cooked" technique—blanching the pork first removes excess fat, while stir-frying later ensures a crispy yet tender texture. The garlic scapes add a mild, garlicky kick that balances the richness of the pork. Serve hot with steamed rice for an authentic Sichesan experience. This dish promises a harmony of spicy, savory, and fresh flavors, making it a beloved staple in Chinese households.