Twice-cooked pork (hui guo rou) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Sichuan Servings: 4
China Region / Locale: Sichuan Servings: 4Twice-Cooked Pork, or Hui Guo Rou, is a beloved Sichuan dish known for its tender pork belly slices and rich, flavorful sauce. Celebrated for its origins in the Sichuan province of China, this dish embodies the perfect balance between savory and spicy flavors, characterized by its unique two-step cooking process. Initially, the pork belly is simmered to achieve tenderness and then stir-fried with an aromatic blend of ingredients including doubanjiang (fermented broad bean paste), ginger, and garlic, creating a symphony of taste that’s both rich and spicy.
Ingredients
- pork belly – 500 g / 1.1 lbs
- doubanjiang (fermented broad bean paste) – 2 tablespoons
- ginger – 1 tablespoon, finely sliced
- garlic – 2 cloves, minced
- green bell pepper – 1, sliced
- spring onions – 2, sliced
- soy sauce – 1 tablespoon
- sugar – 1 teaspoon
- rice wine – 2 tablespoons
- vegetable oil – 2 tablespoons
Instructions
- Place the pork belly in a pot, cover with water, and bring to a boil. Simmer for 20 minutes until the pork is cooked through. Remove and pat dry.
- Once cooled, slice the pork belly into bite-sized pieces.
- Heat vegetable oil in a wok over medium-high heat. Add the ginger and garlic, stir-fry until fragrant.
- Add the sliced pork, stirring until it begins to brown.
- Add the doubanjiang, continuing to stir-fry for 2 minutes.
- Add the soy sauce, sugar, and rice wine. Mix well.
- Add the green bell pepper and spring onions, stir-frying until just tender.
- Serve hot with steamed rice.
Substitutions
- pork belly -> chicken thighs
- doubanjiang -> gochujang (Korean chili paste)
- rice wine -> dry sherry
Enhancements in the Next Evolution
- Marinate pork in rice wine for an hour before initial cooking to enhance flavor.
- Use a variety of bell peppers for a more colorful dish.
- Add Sichuan peppercorns for an authentic numbing sensation.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
