• 4 oz. belly pork, without skin
  • 5 oz. garlic stems
  • 3 tbsps cooking oil, or lard
  • pinch salt
  • 1 tbsp chili bean sauce
  • 1 tablespoon fermented black beans, rinsed and drained
  • ½ tsp sugar


1. Cut the pork into thin slices, each with a good mixture of fat and lean. Cut the garlic stems into 1-3/4” sections, discarding any fibrous parts at their bases
2. Add the oil or lard to a seasoned wok over a high flame, then add the pork, reduce the heat to medium and stir-fry until the slices are curved an tinged with gold and the oil is clear, adding a good pinch of salt about halfway through the cooking time.
3. Use a wok scoop or ladle to move the pork to one side of the wok. Add the chili bean paste and black beans to the oil that pools in the space you have created and stir-fry them briefly until the oil is red and fragrant. Then mix everything together, add the sugar and then the garlic stems.
4. Increase the heat to high and stir-fry until the garlic stems are cooked (taste one to check: when they are ready, their aggressive raw pungency will have mellowed to a sweet garlickness. Serve.




Fuchsia Dunlop


2 servings


Asian : East Asian : Szechuan