Homemade Twice-Cooked Pork (Hui Guo Rou): A Step-by-Step Video Tutorial72

Twice-cooked pork, or Hui Guo Rou (回锅肉) in Mandarin, is a beloved Sichuan dish known for its rich, savory flavor and tender, melt-in-your-mouth pork belly. This iconic dish is surprisingly easy to make at home, and this comprehensive guide, complete with a video tutorial (link to be inserted here – replace with actual video link once available), will walk you through each step of the process, ensuring you achieve restaurant-quality results.

The magic of Hui Guo Rou lies in the double-cooking process. First, the pork belly is boiled until tender, then it’s sliced thinly and stir-fried to develop a beautiful, crispy exterior and a deeply flavorful interior. This technique yields a satisfying textural contrast that is key to the dish's appeal. Beyond the pork, the vibrant sauce, typically made with fermented black beans, garlic, ginger, and chili bean paste, is another pivotal component. This recipe offers a balanced flavor profile, with a perfect blend of savory, sweet, and spicy notes.

Ingredients You'll Need:

For the Pork:
1 lb pork belly, skin scored
2 tbsp Shaoxing rice wine (optional, but adds depth of flavor)
1 inch piece of ginger, smashed
2 scallions, roughly chopped
Water, enough to cover the pork

For the Sauce:
2 tbsp fermented black beans, rinsed and finely chopped
1 tbsp chili bean paste (Doubanjiang), adjust to your spice preference
2 cloves garlic, minced
1 inch piece of ginger, minced
1-2 tbsp soy sauce (light or dark, depending on preference)
1 tbsp rock sugar or brown sugar
1 tbsp cooking oil
1-2 green chilies, thinly sliced (optional)
1 cup Chinese Napa Cabbage, chopped (or Bok Choy)
2 scallions, thinly sliced for garnish
Sesame oil (optional, for garnish)

Step-by-Step Instructions (Refer to the accompanying video for visual guidance):

Step 1: Preparing the Pork Belly

Place the pork belly in a large pot. Add the rice wine (if using), ginger, and scallions. Cover with water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the pork is very tender and easily pierced with a fork. Remove the pork from the pot and allow it to cool slightly.

Step 2: Slicing the Pork

Once the pork is cool enough to handle, slice it thinly against the grain. This is crucial for optimal tenderness. The video will demonstrate the proper slicing technique to achieve consistently thin slices.

Step 3: Stir-frying the Pork

Heat the cooking oil in a wok or large skillet over medium-high heat. Add the pork slices and stir-fry until the edges are slightly crispy and golden brown. Remove the pork from the wok and set aside.

Step 4: Preparing the Sauce

In the same wok, add the minced garlic and ginger. Stir-fry briefly until fragrant (about 30 seconds). Add the fermented black beans and chili bean paste and stir-fry for another minute until fragrant. Add the soy sauce and rock sugar, stirring until the sugar dissolves. This is where you can adjust the level of spiciness by adding more or less chili bean paste.

Step 5: Combining and Finishing

Return the pork to the wok. Add the Napa cabbage (or Bok Choy) and green chilies (if using). Stir-fry until the cabbage is wilted but still slightly crisp. Taste and adjust seasonings as needed. You might want to add a touch more soy sauce or sugar depending on your preference.

Step 6: Serving

Serve the Hui Guo Rou immediately, garnished with thinly sliced scallions and a drizzle of sesame oil (optional). This dish is best served with steamed rice to soak up the delicious sauce.

Tips for Success:
Use high-quality pork belly for the best results.
Don't overcrowd the wok when stir-frying the pork. Work in batches if necessary.
Adjust the amount of chili bean paste to your spice preference.
Feel free to experiment with other vegetables, such as green peppers or mushrooms.
The leftover sauce is amazing! Consider serving it over noodles or rice for an even more flavorful meal.

Enjoy your homemade Hui Guo Rou! Remember to check out the video tutorial for a visual guide to each step. Happy cooking!

2025-05-09

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