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!

Course Main Course

Cuisine American

Keyword Twice Cooked Pork

Prep Time 10

Cook Time 25

Servings servings

Calories 1062kcal

Author Dana DeVolk

Ingredients

1.5 lbs pork belly one whole piece (680g)
0.6 oz sliced ginger about 6 slices
1 Tablespoon Shaoxing wine
¼ cup cooking oil
1 stalk leek cut diagonally into 0.5-inch wide slices, separating the white and green parts.
3 Tablespoon minced garlic
2 red Holland chilies cut thinly and diagonally.
2 Tablespoons spicy fermented broad bean paste doubanjiang - H Mart link
1 Tablespoon oyster sauce
2 teaspoons dark soy sauce

Instructions

In a pot, add the pork belly, sliced ginger and Shaoxing wine and enough water to fully submerge the meat.
1.5 lbs pork belly, 0.6 oz sliced ginger, 1 Tablespoon Shaoxing wine
Bring to a boil and let it simmer for 15 minutes, or until chopsticks can easily pierce through the pork.
Transfer the cooked pork belly to a bowl of ice-cold water to cool down.
Once cooled, thinly slice the pork belly and set aside.
Heat cooking oil over medium heat in a pan
¼ cup cooking oil
Add minced garlic, Holland chili, and white parts of leek. Sauté for 2 minutes or until the leek becomes softened.
3 Tablespoon minced garlic, 2 red Holland chilies
Add the sliced pork belly and stir-fry until slightly golden brown, usually takes around 2 minutes
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.
2 Tablespoons spicy fermented broad bean paste, 1 Tablespoon oyster sauce, 2 teaspoons dark soy sauce
Finally, toss in the green parts of the leek and stir fry for another minute, then remove from heat.
1 stalk leek

Notes

Parboil in plenty of water. About 2–3 quarts of water fully covers the pork, so it cooks evenly.
Chill before slicing. Dip the cooked belly in ice water. Cold pork is easier to slice thin without tearing.
Slice against the grain. Thin slices render the fat quickly and stay tender.
Use a hot pan. A ripping‑hot skillet (or wok) gives you sear marks fast without overcooking the lean part.
Add doubanjiang early. Stir it in before the soy sauces so it fries in the oil and releases aroma.
Season gradually. Doubanjiang, soy, and oyster sauce are salty; taste before adding more salt or black pepper.

Nutrition