Pan-Seared Pork

Pan-Seared Pork

This **Stir-Fried Pork with Garlic Shoots and Pixian Bean Paste** is a mouthwatering Sichuan-inspired dish that combines tender pork, crisp garlic shoots, and the rich umami flavor of fermented bean paste. Sliced pork hind leg is stir-fried to perfection, then paired with aromatic garlic shoots cut into a unique "horse's ear" shape for added texture. The star ingredient, **Pixian fermented bean paste**, infuses the dish with deep, savory notes and a hint of spice. Quick and easy to prepare, this recipe delivers bold flavors in every bite—perfect for a weeknight dinner or a taste of authentic Sichuan cuisine. The key lies in stir-frying until the oil turns clear, ensuring the pork is juicy and the garlic shoots retain a slight crunch. A must-try for lovers of bold, savory dishes!

10 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork hind leg
200g

The aromatics

🧅
garlic shoots
100g

The sauce & seasonings

🧂
Pixian fermented bean paste
2 tbsp

Instructions

1. Step 1

Step 1
Remove the skin from the pork hind leg, cut it into slices of 6cm long, 3.5cm wide, and 0.2cm thick. Cut the garlic shoots into a shape resembling a horse’s ear. Finely chop the Pixian fermented bean paste.

2. Step 2

Step 2
Heat a wok and add cooking oil. Over medium heat, heat the oil to 60-70% heat, then add the sliced pork and stir-fry. Add salt and fermented bean paste, and continue stir-frying.

3. Step 3

Step 3
Stir-fry until the water vapor is no longer visible and the oil is clear. Push the pork slices to one side, then add the Pixian fermented bean paste and stir-fry until fragrant and red.

4. Step 4

Step 4
Add the garlic shoots and stir-fry until they are slightly cooked, then remove from heat and serve.

5. Step 5

Step 5
Finished dish

6. Step 6

Step 6
Finished dish

7. Step 7

Step 7
Finished dish

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