Stir-fried Pork with Garlic Sprouts

Stir-fried Pork with Garlic Sprouts

This **Sichuan-style Stir-Fried Pork Belly with Garlic Leaves** is a mouthwatering dish that combines tender pork belly with bold, aromatic flavors. Thinly sliced pork belly is first blanched with ginger and Sichuan peppercorns to remove any gaminess, then stir-fried until slightly crispy. The magic happens when fragrant minced garlic, ginger, and spicy **douban sauce** are added, infusing the meat with rich, umami depth. Fresh garlic leaves add a bright, peppery finish, balancing the dish perfectly. The key lies in slicing the pork belly as thinly as possible—this ensures quick cooking and maximum crispiness. A final splash of soy sauce ties everything together for a savory, satisfying bite. Quick to make yet packed with authentic Sichuan flair, this dish is perfect for spice lovers craving a hearty, flavorful meal. Serve it hot over steamed rice for an unforgettable dining experience!

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork belly
250g

The aromatics

🧅
garlic leaves
200g

The sauce & seasonings

🧂
ginger
10g
🧂
garlic
5g
🧂
Sichuan peppercorns
5 pieces
🧂
douban sauce
1 tbsp

Instructions

1. Step 1

Step 1
Put the whole pork belly into the pot with cold water, add 2 slices of ginger and some Sichuan peppercorns to remove the fishy smell.

2. Step 2

Step 2
Cook for about 8 minutes, or until the meat can be easily pierced with a chopstick, then remove the meat from the pot.

3. Step 3

Step 3
After the meat has cooled, slice it into thin pieces, the thinner the better.

4. Step 4

Step 4
Mince the ginger and garlic, reserve the white part of the garlic, and cut the garlic leaves into segments.

5. Step 5

Step 5
(Take a photo with all the ingredients, but unfortunately, the douban sauce was forgotten in the corner…)

6. Step 6

Step 6
Add a small amount of oil to the pot, then add the sliced meat.

7. Step 7

Step 7
Over medium heat, stir-fry the meat until it curls slightly, and some of the pork fat is rendered (the thinner the slices, the faster they curl).

8. Step 8

Step 8
Push the meat to one side, reduce heat to low, add the ginger, garlic, Sichuan peppercorns, and douban sauce, and stir-fry until fragrant.

9. Step 9

Step 9
Finally, add the garlic leaves and soy sauce, stir-fry over high heat until the garlic leaves are cooked, then serve.

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