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🇨🇳 Twice-Cooked Pork (Huí Guō Ròu ）

 Twice-Cooked Pork is a classic Sichuan dish featuring tender slices of pork belly first simmered, then stir-fried with fermented bean paste and crisp vegetables. It's savory, slightly spicy, and packed with umami—one of the most beloved dishes in Sichuan cuisine.



📝 Ingredients

Main:

  • 400g (14 oz) pork belly (with skin)

  • 1 green bell pepper (or green garlic sprouts, if available)

  • 1 leek or 1/2 onion (optional, sliced)

  • 2 tbsp cooking oil

Seasoning:

  • 1 tbsp Doubanjiang (Sichuan chili bean paste)

  • 1 tsp Douchi (fermented black beans), roughly chopped – optional

  • 1 tbsp light soy sauce

  • 1 tsp dark soy sauce (for color)

  • 1/2 tsp sugar

  • 1 tbsp Shaoxing wine (or cooking wine)

👩‍🍳 Instructions

1. Boil the Pork (First Cook)

  • Place the pork belly in a pot of cold water. Add a few slices of ginger and a splash of cooking wine.

  • Bring to a boil and simmer for 20–30 minutes, until just cooked but still firm.

  • Remove and let cool. Once cool, slice thinly (around 2–3 mm thick). Slicing is easier when the pork is slightly warm or refrigerated briefly.

2. Prepare the Vegetables

  • Wash and cut the green bell pepper (or green garlic sprouts) into bite-sized pieces.

  • Slice the leek or onion if using.

3. Stir-Fry (Second Cook)

  • Heat a wok or pan over medium heat. Add oil and stir-fry the sliced pork belly until the edges start to turn golden and release oil.

  • Push the pork to one side. Add Doubanjiang and Douchi, and stir-fry the paste for 10–20 seconds to release aroma.

  • Mix with the pork slices. Add soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir well.

4. Add Vegetables

  • Add the green pepper (or garlic sprouts) and leeks/onion to the wok.

  • Stir-fry for another 1–2 minutes until the vegetables are just cooked but still crisp.

5. Serve

  • Transfer to a plate and serve hot with steamed white rice.

🔥 Tips

  • Pork belly with skin is essential for authentic texture.

  • Don’t skip the twice-cooked step: the initial simmer ensures tenderness, while stir-frying adds flavor and crispness.

  • Doubanjiang is key to the flavor. Look for Pixian brand for authenticity.

  • Adjust spice level by adding dried chilies or chili oil if desired.

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