Twice Cooked Pork (Hui Guo Rou)
ID: b8824d0d...
A classic and highly popular Sichuan dish featuring tender pork belly that is boiled first and then stir-fried to render its fat. Tossed with aromatics, chilies, garlic sprouts, and a rich savory-spicy sauce, it is the ultimate companion for white rice.
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🍳 Cooking Flow
Boil the pork belly in seasoned water with ginger, leek, peppercorns, cooking wine, and dark soy sauce for 20 minutes. → Chill the boiled pork belly in the fridge, then slice it into thin pieces. → Prep the vegetables: cut the ginger, garlic, garlic sprouts (leeks), and chilies. → Stir-fry the pork slices in a wok to render out the excess fat, then toss with Doubanjiang, sweet bean paste, sugar, cooking wine, and broth. → Add the aromatics and vegetables, stir-fry on high heat for 2 minutes, and serve.
Cooking Steps
Brief Cooking Order
Boil the pork belly in seasoned water with ginger, leek, peppercorns, cooking wine, and dark soy sauce for 20 minutes. → Chill the boiled pork belly in the fridge, then slice it into thin pieces. → Prep the vegetables: cut the ginger, garlic, garlic sprouts (leeks), and chilies. → Stir-fry the pork slices in a wok to render out the excess fat, then toss with Doubanjiang, sweet bean paste, sugar, cooking wine, and broth. → Add the aromatics and vegetables, stir-fry on high heat for 2 minutes, and serve.
Introduction
A classic and highly popular Sichuan dish featuring tender pork belly that is boiled first and then stir-fried to render its fat. Tossed with aromatics, chilies, garlic sprouts, and a rich savory-spicy sauce, it is the ultimate companion for white rice.
Step 1
Select a nice piece of pork belly with distinct, clear layers of fat and meat to ensure a juicy and flavorful result.
Step 2
Prepare a pot of water and bring it to a boil. Add 3 slices of ginger, 2 pieces of leek (tied in a knot), 1 tbsp of Sichuan peppercorns, 2 tbsp of Chinese cooking wine, and 1/2 tbsp of dark soy sauce.
Step 3
Place the pork belly into the boiling seasoned water. Cover, turn the heat to low, and let it cook for 20 minutes.
Step 4
Test the pork belly with a chopstick. If it pierces through the meat easily, it is ready. Remove the meat from the pot and put it in the fridge to cool down, dry the surface, and lock in the juices.
Step 5
While the meat cools, prepare the vegetables: slice the ginger and cut it into thin strips; peel and roughly chop 3 garlic cloves; cut the leeks (garlic sprouts) into short strips; and cut 3 green chilies and 1 red chili into small pieces.
Ingredients List
Important Notes
Choosing a pork belly with clean, distinct layers is crucial for the texture of the dish.
Chilling the boiled meat in the fridge helps firm it up, making it much easier to slice thinly, and prevents oil from splashing violently during stir-frying.
Doubanjiang (spicy broad bean paste) is the soul of this dish; storing a jar in your pantry is highly recommended if you love Sichuan cuisine.
You can spoon out and discard some of the rendered pork fat during the stir-frying process if you prefer a less greasy dish.
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