Hui Guo Rou (Twice-Cooked Pork)

Name: Hui Guo Rou (Twice-Cooked Pork)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: pork belly 300 g; leek 80 g; green bell pepper 80 g; doubanjiang 1.5 tbsp; fermented black beans 1 tsp; soy sauce 1 tbsp; sugar 1 tsp; cooking oil 1 tbsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

The name means meat returned to the pot: pork belly is simmered whole, cooled, sliced thin, then fried again in the wok.

That second round crisps the edges while the fat turns pleasantly chewy, and doubanjiang (chili bean paste) with fermented black beans coats it in a salty, spicy sauce. Leek and green pepper go in at the end and stay crunchy. How much soy sauce to add depends on the doubanjiang, as brands vary a lot in saltiness.

Ingredients

servings

IngredientAmount

fermented black beans

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Instructions

6 steps

1

Place the 300g pork belly in a pot and add enough water to cover it.

Simmer over medium-low heat for at least 15 minutes, until the center is cooked through and the meat feels firm enough to slice cleanly.
2

Remove the boiled pork and let it cool completely before slicing it about 0.3cm thick.

Cutting it while hot can make the layers tear, so wait until the meat is firm and easy to handle.
3

Cut 80g leek diagonally into 2 to 3cm pieces and cut 80g green bell pepper into bite-size pieces.

Pat off surface moisture before stir-frying so the wok stays hot and the vegetables sear instead of steaming.
4

Heat 1 tbsp cooking oil in a wok over medium-high heat.

Add the pork slices and stir-fry for 3 to 4 minutes, until the edges curl slightly, the fat renders, and the surface starts to crisp.
5

Add 1.5 tbsp doubanjiang and 1 tsp fermented black beans, then stir-fry for about 1 minute.

When red oil appears and the aroma sharpens, add soy sauce and sugar, tossing until the pork is evenly coated.
6

Add the leek and green bell pepper, then stir-fry over high heat for only 1 to 2 minutes.

Stop while the vegetables are still crisp and bright, and taste the seasoning so soy sauce can be reduced next time if the paste is salty.