Hui Guo Rou (Twice-Cooked Pork)
Quick answer
Hui guo rou, literally 'twice-cooked pork,' stands as one of the defining dishes of Sichuan cuisine.
What makes this special
- Sichuan Hui Guo Rou is first boiled then stir-fried to produce thin, tender slices of pork belly.
- Pork belly is boiled 15 minutes first, cooled, sliced thin, then stir-fried again in the wok
- Doubanjiang and fermented black beans (douchi) wrap the fat layers in layered salty-spicy fermented aroma
Key ingredients
Core cooking flow
- 1 Place the 300g pork belly in a pot and add enough water to cover it.
- 2 Remove the boiled pork and let it cool completely before slicing it about 0.3cm thick.
- 3 Cut 80g leek diagonally into 2 to 3cm pieces and cut 80g green bell pepper into bite-size pieces.
Hui guo rou, literally 'twice-cooked pork,' stands as one of the defining dishes of Sichuan cuisine. Pork belly is first simmered whole until cooked through, then cooled completely and sliced thin before returning to a screaming-hot wok. The initial boiling renders excess fat and firms the meat, making clean, uniform slices possible. Back in the wok, those slices fry until their edges curl and crisp while the fat layers turn chewy rather than soft. Doubanjiang, the fermented chili bean paste that forms the backbone of Sichuan cooking, goes in along with fermented black beans, and together they build the dish's signature salty-spicy character. A splash of soy sauce and a pinch of sugar round out the depth. Diagonally sliced leek and green bell pepper are added only in the final one to two minutes over maximum heat, keeping their snap and fresh color against the richly seasoned pork. Because doubanjiang's saltiness varies significantly by brand, the soy sauce amount should always be adjusted to taste after the paste is added. When the wok is hot enough to generate wok hei, all the elements fuse into a cohesive, smoky whole that captures the bold spirit of Sichuan cooking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Heat
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.
- 3Heat
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.
- 4Control
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.
- 5Season
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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