Twice-Cooked Pork (Hui Guo Rou)
Twice-Cooked Pork is a classic Sichuan dish made by boiling pork belly, slicing it thinly, and then stir-frying it with fermented bean paste, peppers, and garlic sprouts.
Story
A traditional Sichuan dish featuring pork belly that is first boiled and then stir-fried. The meat is cooked until slightly curled and crispy, then flavored with Pixian bean paste, soy sauce, and aromatic vegetables like garlic sprouts and peppers.
Ingredients
Pork belly
500g
Green peppers
2
Red pepper
1
Garlic sprouts
1
Soy sauce
To taste
Pixian bean paste
To taste
Ginger
As needed
Garlic
As needed
Instructions
1
Step 1
Prepare the main ingredients.
2
Step 2
Put cold water in the pot, add a few slices of ginger, and boil the pork belly for about 10 minutes.
3
Step 3
Boil until the pork belly is 80% cooked, then remove and wash it.
4
Step 4
Slice the pork belly into thin pieces.
5
Step 5
Cut the green and red peppers into small sections.
6
Step 6
Cut the garlic sprouts into small sections.
7
Step 7
Slice the ginger and smash the garlic.
8
Step 8
Do not put oil in the pan; place the pork belly, ginger, and garlic in and stir-fry.
9
Step 9
When the pork belly is slightly curled and most of the fat has been rendered out, add soy sauce and a spoonful of Pixian bean paste.
10
Step 10
Add the green and red peppers and stir-fry.
11
Step 11
Finally, add the garlic sprouts, stir-fry until cooked, then serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
