Twice Cooked Pork (Huí Guō Ròu) Recipe

Twice Cooked Pork

Huí Guō Ròu means “meat returned to pot”, in other words, twice cooked. The dish comes from Sichuan but don’t ask me how the name is pronounced.  What I can tell you is that this is extremely delicious, and very simple to prepare.

This dish brings back memories. The first time I saw this on the menu, I asked the waitress how it is prepared. My waitress and my friend/dinner companion answered at the same time “its cooked twice”. I ordered the dishing without bothering to ask any further questions.

The recipe below has some complex sounding exotic ingredients. You can substitute or skip some of the ingredients. I skipped tianmianjiang, and substituted doubanjiang with chili powder. Its not the same but the result is still delicious.

Ingredients

320 grams pork belly

1 tablespoon tianmianjiang (sweet wheaten bean paste)

1 tablespoon shaoxing wine 

1 teaspoon soy sauce

1 teaspoon sugar

1 teaspoon vegetable oil

2 teaspoons doubanjiang (chili bean paste)

1 shallot or ½ onion, sliced

Scallions, optional

Adopted from No Recipes

Directions

1.      Put the pork belly in a pot that it barely fits in. Add enough boiling water so that the pork is completely submerged. Simmer for 30 minutes.

2.      Remove the pork from the liquid and refrigerator for 3-4 hours so it firms up. You can use the liquid the pork was boiled in as soup base

3.      Once the pork is chilled slice it into 1/8" (3mm) thick slices.

4.      In a small bowl, combine tianmianjiang, shaoxing, soy sauce and sugar. 

5.      Heat a wok or large sauté pan over high heat until very hot. Add the oil, then add pork. Stir-fry until the pork has started to crisp around the edges.

6.      Add the doubanjiang and shallots/onions and stir-fry until the shallots/onions have softened 

7.      Add the bowl of sauce and stir-fry until all the liquid has evaporated.

Twice Cooked Pork

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