Chinese Twice-Cooked Pork

Twice-cooked pork, or hui guo rou, is a Sichuan classic in which pork belly is first simmered, then sliced and stir-fried with bold seasonings.

Chilling the cooked pork firms it for thin slicing; a fast second cook renders the edges before doubanjiang, black beans, and green garlic season the wok.

Dry the chilled pork well before stir-frying so it sears instead of steaming.

Serving Suggestions

Serve immediately with plain steamed rice and a cool cucumber salad.

Recipe Notes

The pork can be simmered and chilled one day ahead. Reheat leftovers briefly in a wok or skillet.

Chinese Twice-Cooked Pork

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Sichuan pork belly simmered, chilled, sliced, and stir-fried with chile-bean paste, black beans, peppers, and green garlic.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Chinese, Sichuan

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Pork

• 1 1/2 lb skin-on pork belly left in one piece
• 6 cups water for simmering
• 4 slices fresh ginger
• 2 whole scallions lightly crushed

Stir-Fry

• 2 tbsp Sichuan doubanjiang finely chopped
• 1 tbsp fermented black beans rinsed and chopped
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil
• 2 large green garlic stalks or leeks cut into 2-inch pieces
• 1 medium green bell pepper cut into irregular pieces
• 1 medium red bell pepper cut into irregular pieces

Equipment

• Carbon-steel wok or large skillet
• Medium saucepan
• Sharp chef’s knife
• Cutting board
• Slotted spoon

Method

 

First Cook:

1. Put the pork belly, water, ginger, and scallions in a saucepan. Bring to a gentle simmer and cook for 25 minutes, until a skewer enters the meat with slight resistance.
2. Cool, pat dry, then refrigerate for 1 hour. Slice across the grain into irregular 1/8-inch pieces.

Prepare the Sauce:

1. Mix the doubanjiang, black beans, soy sauce, sugar, and sesame oil in a small bowl.
2. Heat the wok until hot, add the neutral oil, then spread in the pork slices. Stir-fry for 3 to 5 minutes until the edges curl and some fat renders.

Second Cook:

1. Push the pork aside, cook the sauce mixture in the center for 30 seconds, then toss everything together.
2. Add the green garlic and peppers. Stir-fry for 2 to 3 minutes until just tender and serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 12gProtein: 25gFat: 51gSaturated Fat: 17gCholesterol: 85mgSodium: 960mgFiber: 3gSugar: 6g

Notes

• Pixian doubanjiang gives the dish its characteristic chile and fermented-bean flavor.
• Use pork belly with clear alternating lean and fat layers.