This should be among the Top 10 dishes of Sichuan Cuisine, if not of the whole Chinese cuisine. I’ve had it easily a hundred times before but only made it once before because fresh garlic greens used to be hard to find in North America.
All I can say is that I am so lucky to grow up in Sichuan. The more I cook the more I appreciate the cooks, artists and farmers before me who created this recipe. So simple yet exquisite. Just like a beautiful equation such as E = mc2,
No step or ingredient is unnecessary or redundant or replaceable. Yet every step and ingredient is necessary. The end result? Something simple yet complex, novel because it is brilliant, yet familiar because it is harmonious. You may have never had it but at first bite, you’ll say “emmm, this is how pork belly should be done!” This is how I see the recipe of Sichuan-twice-cooked-pork-belly-with-garlic-greens （四川回锅肉）or E = mc2
80-20 