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Twice-Cooked Pork Belly (Hui Guo Rou)
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Twice-Cooked Pork Belly (Hui Guo Rou)

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Hui Guo Rou, also known as Twice-Cooked Pork Belly, is a popular Sichuan dish originating from the city of Chengdu. The dish is known for its tender and flavorful pork belly, which is cooked twice to achieve a tender and slightly caramelized texture. The pork is typically served in a savory sauce, flavored with fermented soybeans, chili peppers, garlic, and ginger. This recipe is a classic example of Sichuan cuisine, with a perfect balance of spicy, sour, and umami flavors.

Time Cook
30
Level
Intermediate
Calories
540
Allergens
Gluten, Soy, Pork

Ingredients

1 pound
Pork Belly
1200 Calories
2 tablespoons
Fermented Soybeans
10 Calories
2 tablespoons
Chili Peppers
10 Calories
3 cloves
Garlic
10 Calories
2 inches
Ginger
10 Calories
2 tablespoons
Soy Sauce
10 Calories
1 tablespoon
Rice Vinegar
5 Calories
1 teaspoon
Sichuan Peppercorns
5 Calories
1 bunch
Scallions
20 Calories

Step-by-Step Instructions

1
Cut the pork belly into thin strips and blanch in boiling water for 5 minutes. Drain and set aside.
2
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the chili peppers and cook until fragrant, about 1 minute.
3
Add the fermented soybeans, garlic, and ginger to the wok and cook until fragrant, about 1 minute.
4
Add the pork belly to the wok and cook until browned, about 5 minutes.
5
Add the soy sauce, rice vinegar, and Sichuan peppercorns to the wok and stir to combine. Cook for an additional 2 minutes.

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