pork with garlic sprouts

Garlic Sprout Twice-Cooked Pork: A Culinary Guide

Twice-cooked pork, or *Hui Guo Rou*, is a Sichuan classic, and garlic sprout adds a fresh, pungent twist. Here’s a simple guide to recreate this flavorful dish.

First, prepare the ingredients: 300g pork belly (skin removed), 200g garlic sprouts, 2 tbsp fermented broad bean paste, 1 tbsp doubanjiang (chili bean paste), 1 tbsp soy sauce, 1 tsp sugar, and cooking oil.

Start by boiling the pork belly in water with ginger and a splash of rice wine for 25 minutes until tender. Cool slightly, then slice thinly. Trim the garlic sprouts, keeping the bulbs and stems separate.

Heat oil in a wok over medium flame. Stir-fry the pork slices until edges crisp, then push aside. Add garlic sprouts, stir-frying for 1 minute until fragrant. Return pork to the wok, mixing in fermented bean paste and doubanjiang. Stir-fry until the meat is coated, then add soy sauce and sugar. Toss everything together for 2 minutes until the garlic sprouts soften slightly but remain crisp.

Serve hot with steamed rice. The dish balances savory, spicy, and fresh flavors, making it a beloved comfort food. Enjoy this authentic taste of Sichuan cuisine!