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4.5 from 18 votes

Twice Cooked Pork (Huí Guō Ròu)

Huí Guō Ròu (回锅肉) literally means "meat returned to pot". The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and doubanjiang.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 serving
Course: Main Course
Cuisine: Chinese

Ingredients

  • 320 grams pork belly
  • 1 tablespoon Tianmianjiang (sweet wheat bean paste)
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon vegetable oil
  • ½ inch fresh ginger (peeled and thinly julienned)
  • 2 teaspoons doubanjiang (chili bean paste)
  • 75 grams garlic scapes (trimmed and chopped into 2-inch pieces)
  • 1 bunch scallions (trimmed and chopped into 2 in. pieces)

Instructions

    Cup of Yum
  1. Put the pork belly in a pot that it barely fits in. Add cold water until the pork is completely submerged. Remove the pork, then bring the pot of water to a boil. Add the pork, cover and simmer over medium low heat for 20 minutes.
  2. Remove the pork from the liquid, wrap it in foil and then place it in the refrigerator for 3-4 hours. This solidifies the fat, making it easy to slice. You can skim the liquid and use it as a soup base for another dish, or just pour it out.
  3. Once the pork is chilled use a sharp knife to slice it into ⅛" (3mm) thick slices.
  4. In a small bowl, combine the Tianmianjiang, Shaoxing, soy sauce and sugar.
  5. Heat a wok or large sauté pan over high heat until very hot. Add the oil, then add the sliced pork belly. Stir-fry until the pork has started to crisp around the edges.
  6. Drain off the excess oil and then push the pork to the edges of the pan. Add the ginger and doubanjiang. Fry until the chili sauce is fragrant (10-15 seconds).
  7. Add the garlic sprouts and stir-fry with the pork until the garlic sprouts are cooked through.
  8. Add the bowl of sauce along with the scallions and stir-fry until all the liquid has evaporated.