My Chinese Recipe Menu
- How I Feel About This Twice Cooked Pork
- Story Behind Twice Cooked Pork
- Original Name
- Cooking Tips
- Cooking Time
- Ingredients to Make Twice Cooked Pork
- Food
- Seasonings
- How to Make Twice Cooked Pork
- Preparation
- Cooking
How I Feel About This Twice Cooked Pork
It’s one of the classic dishes in Sichuan cuisine, and you can find it in every Sichuan restaurant. It pairs well with rice, but I’m not a big fan. I don’t cook it often at home; we usually only have it when dining out. The pork belly is quite fatty, and it takes a long time to prepare. However, my friend from Sichuan loves it. Every time we have dinner together, he insists on ordering it. And yes, he has quite the appetite!
Story Behind Twice Cooked Pork
Twice-cooked pork originated in rural areas of Sichuan. In ancient times, it was referred to as “you bao guo” (oil-bursting wok), and most families in the Sichuan region would make it. The term “twice-cooked” refers to cooking the meat again. Twice-cooked pork holds a very important place in Sichuan cuisine, often regarded as the top dish and the embodiment of Sichuan cuisine. Mention Sichuan cuisine, and twice-cooked pork inevitably comes to mind.
Original Name
- Translated English Name: Twice Cooked Pork
- Original Chinese Pronunciation: Hui Guo Rou 回锅肉
Note: You may use the Chinese name to order in China because the translated English name of the dishes might be different in every restaurant.
Cooking Tips
- If the pork belly turns out tough, you may have fried it too long. Try reducing the frying time next time for a softer texture.
- Be sure to use the correct green garlic, not green onions or leeks. For more information, check the link to the knowledge base.
Cooking Time
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
Serving: 2
Food
Pork Belly — 250g/8.8oz
Green Garlic — 220g/7.7oz
Ginger — 2 slices
Garlic — 2 cloves
Green Onion — Half Piece
Optional:
Green Bell Pepper — 1 piece
Red Bell Pepper — 1 piece
Seasonings
Douban Sauce — 1 tbsp
Sweet Bean Paste - 1 tbsp
Fermented Black Beans -1 tbsp
Light Soy Sauce — 1 tbsp
How to Cook Twice Cooked Pork
Preparation
1.Wash and cut the ginger, green garlic and green onion.
Cooking
1. Put pork belly and ginger into a pot and boil. Then rinse and drain the pork belly. (This step is called blanching. It is used to remove the ribs' fishy smell, blood, and impurities, making the sweet and sour ribs more delicious. )
2. Once the pork belly has cooled, cut it into slices.
3. Prepare the sauce in advance and it saves time. Add Douban Sauce, Sweet Bean Paste, Fermented Black Beans and light soy sauce in a bowl.
4. Heat oil in a wok, fry the pork belly until it releases its oil and turns golden.
5. Add the sauce to the wok and stir-fry then toss in green garlic. Fry until fragrant.
