Twice Cooked Pork
Twice Cooked Pork (Hui Guo Rou) is a Chinese dish you can’t get enough of. The pork belly is boiled to tender perfection, then stir-fried with a savory, spicy sauce. It’s a restaurant-quality dish that’s easy to make at home! Follow my step-by-step video and tips to recreate this classic tonight.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz pork belly with skin
- 1 teaspoon oil
- 3 cloves garlic (peeled and sliced into pieces)
- 1/2 green bell pepper (cut into cubes)
- 1/2 red bell pepper (cut into cubes)
- 2 stalks leeks (cut diagnocally into 1-in/2.5-cm lengths)
- 1 1/2 tablespoons spicy doubanjiang (豆瓣酱/spicy bean sauce )
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or Chinese rice wine)
Instructions
- 1
Bring a pot of water to a rolling boil. Add the pork belly and cook for 10 minutes, or until fully cooked through. Remove the pork belly, set it aside, and let it cool.
- 2
Slice the pork belly into thin pieces and set them aside.
- 3
Heat the oil in a wok or skillet over medium-high heat. Add the pork belly and cook until the surface turns slightly brown.
- 4
Discard any excess fat from the wok or skillet. Push the pork to one side and then, add the garlic, stirring to combine well with the pork belly.
- 5
Add the green and red bell peppers, leeks, and stir for a few seconds. Then add the spicy doubanjiang, soy sauce, and cooking wine.
- 6
Stir to combine the ingredients well, then dish out and serve immediately with steamed rice.