Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.
Ingredients
11 items- Pork belly with skin 300g
- Garlic sprouts (leeks) 4 stalks
- Pixian bean paste (doubanjiang) 1 tbsp
- Fermented black beans (douchi) 1 tsp
- Sweet bean sauce (tianmianjiang) 1 tbsp
- Light soy sauce 1 tsp
- Sugar 1/2 tsp
- Ginger 3 slices
- Scallions 2 segments
- Cooking wine 1 tbsp
- Vegetable oil 1 tbsp
Nutrition
Steps （6 steps）
Place pork belly in a pot of cold water. Add ginger slices, scallion segments, and cooking wine. Bring to a boil over high heat, then reduce to medium heat and cook for about 20 minutes until a skewer can easily pierce the thickest part. Remove and let cool, then slice into 3mm thick pieces. The thinner the slices, the easier they curl during frying.
Wash the garlic sprouts. Separate the white parts (stems) and green parts (leaves). Cut stems diagonally into segments, and cut leaves into 1-inch lengths. Finely chop the bean paste and roughly chop the fermented black beans.
Heat the wok over high heat, add 1 tbsp vegetable oil, then reduce to medium heat. Spread the pork slices evenly in the wok. Fry for about 2 minutes until the slices start to curl and release oil, then flip and fry for another 2 minutes until both sides are golden and shape like 'lantern holders'. If too much oil renders, pour some out.
Push the pork to one side of the wok. Using the remaining oil, add the bean paste and fermented black beans. Stir-fry over low heat for about 30 seconds until the oil turns red and fragrant. Then mix with the pork and stir well to coat each slice.
Add the sweet bean sauce and light soy sauce. Turn the heat to high and quickly stir-fry for about 20 seconds to evenly distribute the sauce. Then add the white stem pieces and stir-fry for about 30 seconds until just cooked. Add the green leaf pieces and stir-fry for another 20 seconds until wilted and bright green.
Finally, add sugar and stir well. Taste and adjust seasoning with a pinch of salt if needed (remember bean paste and sweet sauce are already salty). Add a dash of MSG or chicken powder if desired. Stir quickly and transfer to a serving dish. Best served hot.
Tips
1. Start pork in cold water to remove impurities and blood; cook until just tender but not mushy. 2. Slice thinly and evenly for the characteristic curl. 3. Finely chop the bean paste and fry on low heat to develop red oil and fragrance. 4. Sweet bean sauce and soy sauce provide enough saltiness, be cautious with extra salt. 5. Cook white and green parts of garlic sprouts separately for best texture.
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