Twice-Cooked Pork (Hui Guo Rou)
Local name: 回锅肉
In short: Pork belly simmered, sliced thin and fried until the edges curl, then tossed with chili bean paste, leeks and green peppers. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 405 kcal
Hui guo rou, meaning returned-to-the-pot pork, is a Sichuan home favorite and many cooks' first test of a new wok. Pork belly is simmered until just tender, cooled and sliced thin, then fried in its own fat until the edges curl into little cups. Fermented bean paste and a touch of sweet sauce coat the meat, and leeks and green peppers add freshness. It is rich, so serve it with plenty of rice.
Instructions
- Put the pork in a pot with the ginger, scallions, wine and Sichuan peppercorns. Cover with cold water, bring to a boil, then reduce to a gentle simmer for 25 minutes, until the meat is firm and cooked through (at least 63°C/145°F inside).
- Lift the pork out and let it cool completely, about 30 minutes, or chill it for 1 hour. Cold pork slices much more cleanly.
- Slice the pork across the grain into pieces about 3 mm (1/8 in) thick.
- Heat the oil in a wok over medium heat. Add the pork slices in one layer and fry 3 to 4 minutes, turning, until the fat renders and the edges curl. Push the meat to the side.
- Add the bean paste, black beans and sweet bean sauce to the rendered fat and stir for 1 minute until the oil turns red. Toss in the garlic and mix it through the pork.
- Add the leeks and pepper and stir-fry over high heat for 2 minutes until just tender but still crisp. Add the soy sauce and sugar, toss for 15 seconds and serve.
Tips
- Skin-off belly with equal parts lean and fat gives the best curl. Garlic shoots or Chinese celery are used in place of leeks in many homes.
- Cook the pork the day before and chill it overnight. The slices will be even cleaner and the final dish takes 10 minutes.
Questions and answers
Why is it called twice-cooked pork?
The pork is cooked twice: first simmered whole in water, then sliced and fried. The first step makes it tender and the second renders the fat and browns the edges.
Can I use a leaner cut for twice-cooked pork?
Pork leg or shoulder works and is lighter, but the slices will not curl as much. Add an extra teaspoon of oil to the wok so the meat does not stick.
How spicy is hui guo rou?
It is savory with a medium, rounded heat from the bean paste. For more fire, add a spoonful of chili flakes with the bean paste.
How long does it take to make Twice-Cooked Pork (Hui Guo Rou)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Twice-Cooked Pork (Hui Guo Rou)?
About 405 kcal per serving, with 11 g of protein, 9 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 405 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 9 g |
| Fat | 36 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 740 mg |
Estimated values, calculated from the ingredients.
