Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices, crisp garlic sprouts, and a rich, spicy sauce from doubanjiang. Irresistible with steamed rice.
Ingredients
10 items- Pork belly with skin 300g
- Garlic sprouts (Chinese leeks) 3 stalks
- Ginger 4 slices
- Sichuan peppercorns 1 tsp
- Cooking wine (Shaoxing) 1 tbsp
- Doubanjiang (Chinese chili bean paste) 2 tbsp
- Douchi (fermented black beans) 1 tsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Vegetable oil 1 tbsp
Nutrition
Steps （5 steps）
Place whole pork belly in cold water with ginger, Sichuan peppercorns, and cooking wine. Bring to a boil, skim foam, then simmer for 20 minutes until a chopstick pierces easily. Rinse with cold water, drain, and slice into 2mm thick pieces.
Cut garlic sprouts diagonally, separating white and green parts. Finely chop doubanjiang and douchi.
Heat oil in a wok over medium-high. Add pork slices and stir-fry for about 3 minutes until they curl, edges are golden, and fat becomes translucent.
Push pork to the side. Over low heat, cook doubanjiang and douchi in the residual oil for 1 minute until red oil forms and fragrant.
Add white parts of garlic sprouts and stir-fry until soft. Add green parts, light soy sauce, and sugar. Turn to high heat and stir-fry rapidly for 30 seconds until greens are just done. Serve immediately.
Tips
Rinsing the boiled pork in cold water firms it up for easier slicing. Use minimal oil as the belly renders fat. Finely chop doubanjiang to release its color and flavor. Cook white and green parts of garlic sprouts separately for best texture.
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