Hui Guo Rou (Twice-Cooked Pork)
Hui guo rou, literally 'twice-cooked pork,' is a cornerstone of Sichuan cuisine where pork belly is first simmered whole until cooked through, then cooled and sliced thin before returning to the wok. The initial boiling renders some fat and firms the meat so it can be cut into uniform slices. In the wok, these slices fry until their edges curl and crisp slightly while the fat layers turn chewy rather than flabby. Doubanjiang, the fermented chili bean paste central to Sichuan cooking, goes in next along with fermented black beans, and together they create the dish's signature salty-spicy backbone. Soy sauce and a pinch of sugar round out the seasoning. Diagonally sliced leek and green bell pepper are added only in the final one to two minutes over high heat, keeping their crunch and fresh color against the deeply flavored pork.
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Instructions
- 1
Simmer pork belly in water for about 15 minutes until cooked, cool slightly, then slice thinly.
- 2
Slice leek diagonally and cut bell pepper into bite-size pieces.
- 3
Heat oil in a wok and stir-fry pork slices until edges lightly crisp.
- 4
Add doubanjiang and black beans, fry until fragrant, then add soy sauce and sugar.
- 5
Add leek and bell pepper, then stir-fry over high heat for 1-2 minutes to finish.
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Nutrition (per serving)
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