Spicy Sichuan pork with fresh garlic leaves

    25 min

    This is one of my favourite stir fried Chinese pork and garlic dishes and it is easy to make if you have all the ingredients. If garlic leaves aren't in season you can use chives. The traditional recipe uses pork belly, but I prefer to make it with pork fillet.

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    Serves: 4 

    • 300g pork fillet, trimmed and thinly sliced crossways
    • 1 tablespoon cornflour
    • 1/2 teaspoon soy sauce
    • 1 tablespoon water
    • 3 tablespoons vegetable oil
    • 1 tablespoon Szechuan chilli bean paste
    • 2 teaspoons Chinese fermented black beans
    • 1/2 teaspoon sugar
    • 100g wild garlic leaves, washed and dried, sliced diagonally

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place pork, cornflour, soy sauce and a tablespoon water in a bowl; mix well and set aside to marinate for 10 minutes. If you need to marinate for longer; store pork in fridge.
    2. Heat oil in wok over medium heat; stir in chilli bean paste and fermented black beans. Add pork and cook until no longer pink, about 3 to 5 minutes. Season with sugar and add garlic leaves. Toss pork well and cook for 1 minute; spoon onto a serving platter and serve with hot rice or noodles.

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