Twice Cooked Pork Recipe (Huí Guō Ròu)

If you love bold flavors and quick dinners, Twice Cooked Pork might become your new best friend.

In China’s Sichuan Province, this dish is as famous as mapo tofu or red‑braised pork.

The Chinese name is hui guo rou, which means “returned‑to‑the‑wok pork.”

That’s because the pork belly really is Twice Cooked Pork, here: first it’s gently boiled, and then it’s hit with high heat in a sizzling stir fry!

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The first cook makes the meat tender; the second gives it crispy edges and seals in all that juicy pork fat.

The star of the sauce is chili bean paste, also called doubanjiang, which you can find in most Asian markets or larger grocery stores.

This spicy bean paste is made from broad beans (fava beans), soybean paste, red chili peppers, and a bit of wheat flour for fermentation.

This stuff brings a deep, savory sauce taste with just enough heat.

Many Sichuan restaurants guard their own “secret ingredients,” but most versions still use doubanjiang as the key ingredient.

In a classic Sichuan restaurant, chefs toss thin slices of double‑cooked pork belly with green onions, garlic sprouts, and red chili peppers in a huge wok over roaring flames.

I don’t have a giant wok, so a frying pan it is, haha!

You’ll use a tablespoon of oil. I like peanut oil because it handles high heat without burning, and then stir everything fast.

The sauce sticks to the pork and veggies, bringing out a delicious flavor that’s salty, smoky, and slightly sweet.

The good news is this dish looks fancy but takes only about 35 minutes.

That means you can keep those hunger pangs to a minimum! Let’s make some Twice Cooked Pork!

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1. Two‑step cooking method
   Boiling first removes impurities and keeps the lean part tender. The second cook at high heat crisps the fat part, so you get the best of both textures.
2. Bold Sichuan sauce
   Chili bean paste, light soy sauce, and a bit of dark soy sauce blend into a smoky, spicy glaze. It coats every slice for maximum flavor without a longer cooking time.
3. Simple ingredients, easy prep
   All you need is pork belly, doubanjiang, soy sauce, and fresh veggies like leeks or green bell pepper. Most of it is “dump, stir, and fry,” so the whole dish can be on the table fast.

• Pork belly
• Sliced ginger
• Shaoxing wine
• Cooking oil
• Leek
• Minced garlic
• Red Holland chilies
• Spicy fermented broad bean paste (doubanjiang)
• Oyster sauce
• Dark soy sauce
• Salt

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Parboil the pork belly:

1. In a pot, add the pork belly, sliced ginger and Shaoxing wine and enough water to fully submerge the meat.
2. Bring to a boil and let it simmer for 15 minutes, or until chopsticks can easily pierce through the pork. 
3. Transfer the cooked pork belly to a bowl of ice-cold water to cool down.
4. Once cooled, thinly slice the pork belly and set aside.

Cooking the Twice-Cooked Pork:

1. Heat cooking oil over medium heat in a pan
2. Add minced garlic, Holland chili, and white parts of leek. Sauté for 2 minutes or until the leek becomes softened.
3. Add the sliced pork belly and stir-fry until slightly golden brown, usually takes around 2 minutes
4. Add spicy broad bean paste, oyster sauce, dark soy sauce, and a pinch of salt to season. Mix well to evenly coat the pork. Let it cook for another 2 minutes.
5. Finally, toss in the green parts of the leek and stir fry for another minute, then remove from heat.

Garnish and serve:

1. Sprinkle with white sesame seeds then serve with rice. 

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WHAT KIND OF PORK DO I USE?

Use pork belly.

The mix of fatty pork and lean meat gives you juicy slices with crispy edges.

If you swap in pork shoulder or loin, you’ll miss that classic chew.

IS THIS SPICY?

Yes, but you control the heat.

Doubanjiang has chilies, and we add fresh red peppers too.

For mild palates, pick a “medium” chili bean paste or skip the fresh chilies.

For extra kick, toss in a few crushed Sichuan peppercorns or a dash of hot sauce.

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CAN THIS BE MADE AHEAD?

You can boil the pork belly—the first cook—and keep it in the fridge up to 24 hours.

When you’re ready, slice and do the quick stir‑fry.

The finished dish tastes best right after the next step in the wok, but leftovers warm nicely in a skillet.

ANY ADDITIONS?

Oh yeah, plenty of options here. What’s on the top of YOUR list?

• Strips of green peppers or Anaheim peppers for color
• Handful of black beans or black bean sauce for deeper umami
• Splash of apple cider vinegar for tang
• Pinch of celery salt or sea salt at the end
• Dash of hoisin sauce for sweetness
• Spoon of sweet bean sauce (tian mian jiang) for richer glaze
• Slivers of ginger for zing
• Chunks of fresh garlic sprouts with the leeks
• Sprinkle of toasted sesame seeds when serving
• Drizzle of extra chili oil for spice lovers

ANY SUBSTITUTIONS?

I know I’ve had to make a few tweaks in the past. That’s life, I guess!

• Use light soy sauce plus a pinch of sugar if you don’t have oyster sauce
• Swap dry sherry for Shaoxing wine
• Replace leek with green onions or green garlic
• Sub black soybeans for broad beans if doubanjiang is hard to find
• Try hoisin mixed with chili flakes if you have no chili bean paste
• Use lean pork shoulder if you must avoid pork belly fat

ROOM TEMPERATURE: Keep cooked pork out no longer than 2 hours. After that, bacteria grow fast.

REFRIGERATOR: Place leftovers in a shallow container; cover with plastic wrap or a lid.

They stay tasty for 3 days. Splash a little water in the pan and reheat over medium heat to avoid drying.

FREEZER: Freeze in a sealed bag for up to 1 month.

Thaw in the fridge overnight, then re‑stir‑fry over high heat to bring back the crisp edges and drive off excess oil.

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Twice Cooked Pork is a wonderful dish that balances crispy edges, tender middle, and a savory sauce packed with Sichuan heat.

Serve it over steamed rice and you’ll understand why this twice‑cooked pork recipe has been loved the world over!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!