Hui Guo Rou (Twice-Cooked Pork)

Quick answer

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

About this dish

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.

Ingredients

servings

IngredientAmountUnit

pork belly300 gg

leek80 gg

green bell pepper80 gg

doubanjiang1½ tbsptbsp

fermented black beans1 tsptsp

soy sauce1 tbsptbsp

sugar1 tsptsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Heat

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

Heat

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

Control

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

Season

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sichuan Hui Guo Rou is first boiled then stir-fried to produce thin, tender slices of pork belly.
Finish cue: 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.
Storage and reheating: Remove the boiled pork and let it cool completely before slicing it about 0.3cm thick.