Hui Guo Rou (Sichuan Twice-Cooked Pork Belly)

Name: Hui Guo Rou (Sichuan Twice-Cooked Pork Belly)
Yield: Serves 4 to 6
Ingredients: 1 pound, leeks; 1 pound skin-on fresh, pork belly, about 2 inches thick; 1 , (2-inch) piece ginger, sliced into ¼-inch-thick rounds; 1 tablespoon, vegetable oil; 1 tablespoon, douchi (fermented black beans); 4 teaspoons Pixian dòubànjiàng (fermented chili, bean paste); 2 teaspoons, tiánmiànjiàng (sweet soybean sauce); 2 green or red longhorn, chiles, stemmed and sliced 1 inch thick on bias (optional); 1 teaspoon, dark soy sauce; 1 teaspoon, sugar

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Appears in Cook's Country August/September 2023

Main Courses

Pork

Tender-crisp pork belly is the star of this vibrant Sichuan dish.

SERVES4 to 6

TIME1½ hours, plus 3 hours cooling

Hui Guo Rou (Sichuan Twice-Cooked Pork Belly)

WHY THIS RECIPE WORKS

Twice-cooked pork, or “hui guo rou” in Mandarin, is a spicy Sichuanese dish that embodies its name: Pork belly is first boiled in a saucepan and then sliced thin and stir-fried in a wok. Boiling the pork first softens the skin and fat, allo...

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