returning lotus root slices to the pot

Twice-Cooked Pork Belly with Sliced Lotus Root: A Culinary Guide

Twice-cooked pork belly with sliced lotus root, or *Hui Guo Ou Pian*, is a beloved Sichuan dish celebrated for its bold flavors and satisfying textures. This stir-fry combines tender, marinated pork with crisp lotus root, creating a harmonious blend of savory, spicy, and subtly sweet notes. Here’s a simple guide to mastering this classic.

Ingredients: 300g pork belly, sliced thinly; 1 medium lotus root, peeled and sliced into 0.3cm-thick half-moons; 2-3 dried red chilies (sliced); 1 tbsp fermented black beans (rinsed); 2 cloves garlic (minced); 1 tbsp ginger (minced); 1 tbsp doubanjiang (broad bean paste); 1 tsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 tbsp Shaoxing wine; 2 tbsp cooking oil.

Steps:

1. Prep the pork: Blanch sliced pork in boiling water for 1 minute, then drain. This removes excess oil and tenderizes the meat.

2. Cook the lotus root: Parboil lotus root slices for 2 minutes until slightly tender. Drain and set aside.

3. Stir-fry: Heat oil in a wok over medium-high heat. Sauté garlic, ginger, and dried chilies until fragrant. Add doubanjiang and fermented black beans, stir-frying for 30 seconds to release aromas.

4. Combine: Add the blanched pork and stir-fry for 1 minute. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Mix well.

5. Final touch: Add the parboiled lotus root slices, stir-fry for another 1–2 minutes until heated through. Adjust seasoning and serve hot.

Tips: For extra crispness, briefly deep-fry the lotus root before stir-frying. Customize spiciness by adjusting the amount of chilies or doubanjiang. This dish pairs perfectly with steamed rice, offering a delightful balance of meaty richness and earthy vegetable flavors. Enjoy this authentic taste of Sichuan cuisine!