📝 About This Recipe
Widely regarded as the king of Sichuan home cooking, Twice-Cooked Pork is a masterclass in balancing salty, spicy, and slightly sweet flavors. The name 'Hui Guo Rou' literally translates to 'meat that has returned to the wok,' referring to the traditional process of first simmering the pork belly to tenderize it before stir-frying it to crispy perfection. This dish is defined by its 'lampwick' curls of pork and the deep, fermented umami of Doubanjiang and Douchi.
🥗 Ingredients
The Pork and Poaching Liquid
- 500 grams Pork Belly (skin-on, slab style)
- 3 slices Ginger (smashed)
- 2 stalks Scallions (tied into a knot)
- 1 teaspoon Sichuan Peppercorns (whole)
- 1 tablespoon Shaoxing Wine (for poaching)
The Aromatics and Vegetables
- 2 medium Leeks (cut diagonally into 2-inch segments)
- 1 inch Ginger (peeled and thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 1/2 piece Red Bell Pepper (sliced into bite-sized triangles for color)
The Sauce and Seasoning
- 1.5 tablespoons Pixian Broad Bean Paste (Doubanjiang) (finely chopped)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 1 teaspoon Sweet Bean Sauce (Tianmianjiang) (adds depth and sweetness)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 tablespoon Vegetable Oil (only if pork is lean)
👨🍳 Instructions
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1
Place the pork belly slab in a pot and cover with cold water. Add the smashed ginger, scallion knot, Sichuan peppercorns, and Shaoxing wine.
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2
Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes until the pork is just cooked through (a skewer should penetrate the skin easily).
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3
Remove the pork from the liquid and let it cool completely. For the best results, chill it in the refrigerator for 30 minutes; this makes slicing much easier.
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4
Slice the cooled pork into very thin rectangles, about 2 inches long and 1/8 inch thick. Try to ensure every slice has a layer of skin, fat, and lean meat.
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5
Prepare your vegetables: slice the leeks diagonally, keeping the white and green parts separate. Finely chop the Doubanjiang to release its oils more effectively.
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6
Heat a wok over medium heat. If the pork belly is very fatty, you don't need oil; otherwise, add 1 tablespoon of vegetable oil.
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7
Add the pork slices in a single layer. Fry them until the fat starts to render out and the edges begin to curl upwards—this is the famous 'lampwick' shape.
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8
Push the pork to the sides of the wok. In the center, add the chopped Doubanjiang and fry for 30 seconds until the oil turns a bright, vibrant red.
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9
Add the ginger slices, garlic slices, and fermented black beans (Douchi). Stir-fry with the paste until fragrant.
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10
Incorporate the Sweet Bean Sauce (Tianmianjiang) and sugar, then toss everything together so the pork is evenly coated in the aromatic base.
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11
Turn the heat to high. Add the white parts of the leeks and the red bell peppers. Stir-fry for 1 minute.
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12
Add the green parts of the leeks and the light soy sauce. Toss quickly for 30 seconds until the leeks are just wilted but still vibrant green.
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13
Transfer immediately to a warm plate and serve with plenty of steamed white rice.
💡 Chef's Tips
Always chill the poached pork before slicing; warm pork is too soft and will crumble rather than forming thin, clean slices. Don't skip the Sweet Bean Sauce (Tianmianjiang)—it provides the authentic dark lacquer and a necessary counterpoint to the salty bean paste. If your Doubanjiang is very salty, omit the soy sauce and extra salt entirely. The leeks are essential; if you cannot find Chinese leeks, use thick scallions or regular leeks, but only use the tender inner parts. Aim for the 'lampwick' curl—this only happens when the pork is sliced thin enough and fried until the fat renders.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the spicy, savory oil. Pair with a light, smashed cucumber salad (Pai Huang Gua) to cut through the richness of the pork. A crisp, cold lager or a glass of iced jasmine tea complements the heat of the Sichuan peppercorns. Serve alongside a clear, mild soup like tomato and egg soup for a balanced Sichuan-style meal.