home-cooked pork recipes

A Simple Guide to Home-style Twice-Cooked Pork

Twice-cooked pork, or *Hui Guo Rou*, is a beloved Sichuan dish known for its bold flavors and tender texture. Here’s a basic home-style recipe to recreate this classic.

Start with 300g pork belly, boil it in water with ginger and cooking wine until tender (about 20 minutes). Cool, then slice thinly. For the sauce, mix 1 tbsp fermented bean paste, 1 tbsp soy sauce, 1 tsp sugar, and a pinch of doubanjiang (chili bean paste).

Heat 2 tbsp oil in a wok. Stir-fry sliced pork until slightly crispy, then push aside. Sauté 2 cloves minced garlic and 1 sliced chili until fragrant. Add the sauce, mix well, then return the pork to coat evenly. Finally, toss in 1 cup pre-boiled cabbage or bell peppers, stir-fry for 1 minute, and serve hot with rice.

For variations, try adding tofu skin or black fungus. Adjust spiciness by controlling the doubanjiang. The key is slicing the pork thin and balancing salty, savory, and spicy notes. Enjoy this comforting dish that brings restaurant flavors to your kitchen!