Hui Guo Rou, also known as Twice-Cooked Pork, is a traditional dish from Sichuan (Szechuan) cuisine, which is one of the most famous and flavorful culinary traditions in China. The dish's name, "twice-cooked," refers to the unique cooking process that involves boiling the pork belly first and then stir-frying it.
Ingredients
The twice-cooking method was developed to enhance the flavors and texture of the pork. Initially, the pork belly is boiled to remove excess fat and impurities. After boiling, the pork is sliced thin and stir-fried with various seasonings and vegetables, allowing the flavors to meld.
Directions
- Bring two liters of water to boil.
- Add all ingredients for simmering along with pork belly.
- Simmer on medium high for 30 minutes.
- Once done submerge in cold water to cool down.
- Thinly slice pork agains grain and set aside.
- Add the oil and heat the wok to medium high (8).
- Introduce sichuan peppercorns and pork slices.
- Pork should start to curl up and at later stages release fat.
- Once fat is release it will start to shallow fry.
- Pork is ready once it’s lightly gold and brown.
- Remove most of the fat from the wok.
- Lower heat slightly (7).
- Add doubanjiang and fermented beans in chili.
- Mix well till pork is coated, cook for minute.
- Mix in minced garlic cooks few seconds till aromoatic.
- Introduce leeks and green peppers.
- Add soy sauce, shaoxing wine and sugar.
- Mix everything well and cook until greens soften up.
- This should not take longer than 1-2 minutes max.
You can also add cooked rice directly to wok and cook it on high heat with pork.
- Serve immediately over cooked jasmine rice.
Inspired by this recipe and also by Food rangers video below.
Ingredients
Directions
- Bring two liters of water to boil.
- Add all ingredients for simmering along with pork belly.
- Simmer on medium high for 30 minutes.
- Once done submerge in cold water to cool down.
- Thinly slice pork agains grain and set aside.
- Add the oil and heat the wok to medium high (8).
- Introduce sichuan peppercorns and pork slices.
- Pork should start to curl up and at later stages release fat.
- Once fat is release it will start to shallow fry.
- Pork is ready once it’s lightly gold and brown.
- Remove most of the fat from the wok.
- Lower heat slightly (7).
- Add doubanjiang and fermented beans in chili.
- Mix well till pork is coated, cook for minute.
- Mix in minced garlic cooks few seconds till aromoatic.
- Introduce leeks and green peppers.
- Add soy sauce, shaoxing wine and sugar.
- Mix everything well and cook until greens soften up.
- This should not take longer than 1-2 minutes max.
You can also add cooked rice directly to wok and cook it on high heat with pork.
- Serve immediately over cooked jasmine rice.