Chinese
Twice-Cooked Pork (Hui Guo Rou)
A beloved Sichuan dish where pork belly is simmered, sliced, and then stir-fried with fermented bean paste and leeks for a rich, savory flavor.
Watch it madeChef Wang Gang International · 8:01
Ingredients
- Pork Belly (skin-on)400g
- Leeks or Garlic Sprouts200g
- Pixian Doubanjiang (Broad Bean Paste)2 tbsp
- Sweet Bean Sauce (Tian Mian Jiang)1 tsp
- Ginger1 inch piece
- Fermented Black Beans1 tsp
Method
- Simmer the pork belly slab in water with ginger, scallions, and peppercorns for about 20 minutes until just cooked through. Let cool.
- Slice the cooled pork belly thinly into bite-sized rectangles.
- Heat oil in a wok and stir-fry the pork slices until they curl slightly and release their fat.
- Push pork to the side. Add Doubanjiang (broad bean paste) and sweet bean sauce to the oil, frying until the oil turns red.
- Toss the pork back in with the sauce, add leeks (or garlic sprouts), and stir-fry until the vegetables are tender-crisp.
Common questions
What can I substitute for Pixian doubanjiang if I can't find it?
Use another fermented chili bean paste, but keep it moderate in salt. If needed, mix miso plus chili garlic sauce for some depth, though it won’t taste identical. Add gradually and taste, since doubanjiang can vary a lot in heat and salinity.
How do I know when the pork belly is cooked enough in the first simmer?
Simmer until the pork is just cooked through and a skewer slides in with slight resistance, usually about 20 minutes for a medium slab. It should be firm enough to slice cleanly, not soft or falling apart.
What are the most common mistakes when stir-frying Hui Guo Rou?
The big mistakes are undercooking the pork before slicing, overcrowding the wok, and burning the doubanjiang. Fry the pork until it renders some fat and curls slightly, then briefly cook the paste in oil before adding the vegetables.
How should I store leftover twice-cooked pork, and can I reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet or wok so the pork stays tender and the leeks or garlic sprouts don’t turn watery. Avoid microwaving too long.
What should I serve with twice-cooked pork?
Serve it with plain steamed rice, which balances the salty, rich sauce. Simple sides like stir-fried greens, cucumber salad, or lightly blanched vegetables work well. It’s bold and savory, so keep other dishes mild.