Twice Cooked Pork Hui Guo Rou
Dive into the bold and sizzling flavors of Sichuan cuisine with "Twice Cooked Pork" (Hui Guo Rou), a beloved classic known for its tantalizing textures and complex layers of taste. This dish features tender pork belly that's first simmered until juicy, then thinly sliced and stir-fried to crispy perfection with fragrant garlic, ginger, and the signature kick of Sichuan Doubanjiang (chili bean paste). Vibrant strips of green and red bell peppers, along with leeks or scallions, add a fresh crunch and balance to the dish’s spicy, savory-sweet sauce. Perfectly paired with a side of steamed rice, this quick and authentic recipe brings the mouthwatering depth of Sichuan cooking straight to your table in just 40 minutes. Whether you're a fan of Chinese cuisine or seeking to spice up your weeknight dinners, Twice Cooked Pork will captivate your taste buds and become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Pork belly
- 2 tablespoons Sichuan pickled chili bean paste (Doubanjiang)
- 4 cloves Garlic
- 1 thumb-sized piece Ginger
- 1 Green bell pepper
- 1 Red bell pepper
- 2 stalks Leeks or scallions
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon Salt
- 1 cup Water
Instructions
Place the pork belly in a pot and cover it with water. Add Shaoxing wine and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Remove the pork belly and allow it to cool.
Once cooled, slice the pork belly into thin, bite-sized pieces about 3-4mm thick.
Prepare the vegetables by slicing the green and red bell peppers into strips, the leeks or scallions into 2-inch pieces, and finely mincing the garlic and ginger.
Heat a large wok or skillet over medium heat and add the cooking oil. When hot, add the pork belly slices and stir-fry for 3-4 minutes until golden and slightly crispy. Remove and set aside.
In the same wok, reduce the heat to medium-low and add the Doubanjiang. Stir-fry for 30 seconds to release its aroma and flavor.
Add minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
Increase the heat to medium and return the pork belly to the wok. Stir to coat the pork with the seasoned Doubanjiang mixture.
Add soy sauce, sugar, and about 1/4 cup of water to create a sauce. Stir well to combine.
Add the bell peppers and leeks/scallions to the wok. Stir-fry for 2-3 minutes until the vegetables are cooked but still crisp.
Taste and adjust seasoning as needed. Serve hot with steamed rice.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
