Twice Cooked Pork

Name: Twice Cooked Pork
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400g skin-on pork belly in one piece; 1.5 tbsp Pixian chilli bean paste (doubanjiang); 1 tsp fermented black beans; 2 Chinese leeks or 4 spring onions, in lengths; 1 green pepper, sliced; 1 tsp sweet bean paste, 1 tsp soy sauce, 1 tsp sugar; Ginger slices and Shaoxing wine, for boiling

回锅肉/hway-gwoh ROH/

Also known as: Huiguo Rou, Hui Guo Rou, Double Cooked Pork

About this dish

Pork belly simmered, sliced and stir-fried with chilli bean paste, leeks and peppers until the edges curl and crisp.

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Ingredients

🐖400g skin-on pork belly in one piece

🌶️1.5 tbsp Pixian chilli bean paste (doubanjiang)

🫘1 tsp fermented black beans

🧅2 Chinese leeks or 4 spring onions, in lengths

🫑1 green pepper, sliced

🫙1 tsp sweet bean paste, 1 tsp soy sauce, 1 tsp sugar

🫚Ginger slices and Shaoxing wine, for boiling

Method

Serves 2

Simmer the pork with ginger and Shaoxing wine for 20–25 minutes until just cooked. Cool, then slice thinly.

Stir-fry the slices in a little oil until the fat renders and the edges curl.

Push aside and fry the chilli bean paste and black beans until the oil turns red.

Add the sweet bean paste, soy sauce and sugar and toss with the pork.

Add the leeks and pepper and stir-fry until just tender. Serve with rice.

✓ What Makes it Authentic

Huiguo rou is one of Sichuan's most famous home dishes; the pork is first boiled, then 'returned to the wok'.

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