Hui Guo Rou (Twice-Cooked Pork)
Pork belly boiled, sliced, then stir-fried with doubanjiang and garlic stems.
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Join HomecookedIngredients
- 500 g Pork belly
- 200 g Garlic chives
- 2 tbsp Pixian doubanjiang
- 1 tbsp Fermented black beans
- 1 tbsp Hoisin sauce
- 1 tsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sugar
- 15 g Ginger
- 3 cloves Garlic
- 1 tbsp Peanut oil
Method
- Bring a pot of water to a boil with a few slices of the ginger.
- Lower in the pork belly whole and simmer until just cooked through. Lift out and leave to cool.
- While the pork simmers, cut the garlic chives into short lengths. Mince the garlic and the remaining ginger.
- When the pork is cool enough to handle, slice it into thin pieces.
- Heat the wok dry until smoking. Add the peanut oil and the pork. Stir-fry until the edges curl and crisp.
- Push the pork aside. Fry the doubanjiang until the oil turns red, then stir in the fermented black beans, ginger, and garlic.
- Splash in the Shaoxing wine. Add the hoisin, dark soy, and sugar. Toss everything together.
- Add the garlic chives and toss until just wilted but still crunchy.
- Tip onto a plate. Serve with steamed rice.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Hui Guo Rou (Twice-Cooked Pork)
Hui guo rou, twice-cooked pork, is one of the cornerstone dishes of Sichuan cooking, and its name describes the method exactly: pork belly is boiled whole, cooled, sliced, then returned to a hot wok to be stir-fried. That two-step process is the whole point, rendering and firming the belly so the slices curl and crisp at the edges when they hit the wok, taking on a texture you can't get from raw meat. The flavor engine is Pixian doubanjiang, fried until its oil turns fragrant and red, backed by pungent fermented black beans, a touch of hoisin and dark soy for sweetness and color, and Shaoxing wine.
The result is intensely savory, salty, and gently spicy, with the fatty richness of the belly balanced by the funky depth of the two fermented pastes. Garlic chives, added toward the end so they wilt but keep their bite, cut through the fat and bring a fresh, oniony sharpness that keeps each bite from feeling heavy. Getting the wok properly hot so the pork edges crisp before the sauce goes in is what separates a good version from a greasy one. It's home-style Sichuan food at heart, best served plain over steamed rice that soaks up the flavored oil.
Equipment: wok.
Hui Guo Rou (Twice-Cooked Pork): frequently asked questions
How many calories are in Hui Guo Rou (Twice-Cooked Pork)?
One serving of Hui Guo Rou (Twice-Cooked Pork) has about 799 calories, with 17g of protein, 22g of carbs, 71g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Hui Guo Rou (Twice-Cooked Pork) gluten-free?
As written, no — it contains Pixian doubanjiang, Hoisin sauce, Dark soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Hui Guo Rou (Twice-Cooked Pork) take to make?
About 50 minutes start to finish, but only around 36 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Hui Guo Rou (Twice-Cooked Pork) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.