The Twice-Cooked Pork Recipe is a traditional Sichuan dish that delivers a fantastic mix of tender pork belly, crispy vegetables, and a deliciously savory, spicy sauce. As the name suggests, the pork is cooked twice—first boiled, then stir-fried with garlic, ginger, and Sichuan spices. This unique cooking method results in pork that is both succulent and flavorful. Ready in just 40 minutes, Twice-Cooked Pork is perfect for those looking for a dish with bold flavors and a tender, melt-in-your-mouth texture. The combination of spicy chili bean paste, fermented black beans, and crisp green peppers gives this dish a signature Sichuan flavor that’s guaranteed to impress.
Why is it Called “Twice-Cooked Pork”?
Twice-Cooked Pork, also known as Hui Guo Rou in Mandarin, means “returned-to-the-pot pork,” referring to the double-cooking technique used in its preparation. The pork belly is first boiled to render out excess fat and soften the meat, making it tender. It is then stir-fried with aromatics like garlic and ginger, along with vegetables and a savory sauce. This two-step cooking method enhances the texture and flavor, ensuring the pork stays juicy inside while achieving a slightly crispy texture on the outside. Originating from Sichuan province, Twice-Cooked Pork is a classic dish that represents the region’s love for spicy and complex flavors. The result is a dish that is both deeply flavorful and delightfully aromatic, making it a popular favorite in Chinese cuisine.
How Should Twice-Cooked Pork Taste?
Twice-Cooked Pork should have a rich, savory flavor with a tender texture and a slight crispiness from being stir-fried. The pork belly should be juicy, with a perfect balance of fat and lean meat, which contributes to its rich taste. The chili bean paste gives it a spicy kick, while the fermented black beans and soy sauce add depth and umami. The crisp green peppers and scallions provide a fresh contrast to the richness of the pork, adding both texture and flavor. Overall, the dish should have a balance of savory, spicy, and slightly sweet flavors, with the heat from Sichuan peppercorns delivering the signature tingling sensation that Sichuan cuisine is known for. Every bite should be a combination of tender pork, crisp vegetables, and spicy sauce.
How to Make it Super Yummy or Perfect?
To make the best Twice-Cooked Pork, follow these tips:
- Choose the Right Cut: Use pork belly with a good balance of fat and lean meat for the best flavor and texture.
- Parboil Properly: Boil the pork belly just enough to render excess fat but not too long, as it should remain tender before stir-frying.
- Use Authentic Ingredients: Chili bean paste (Doubanjiang) and fermented black beans are key to achieving the authentic Sichuan flavor.
- Stir-Fry Over High Heat: When stir-frying, use high heat to give the pork a slight crispiness and to keep the vegetables vibrant and crisp.
- Balance the Flavors: Adjust the spice level by adding more or less Doubanjiang to suit your taste. Balance the savory, spicy, and slightly sweet notes for a perfect result.
Read More: Spicy Dan Dan Noodles Recipe: A Savory Sichuan Delight Ready in Just 30 Minutes
Twice-Cooked Pork Recipe
Equipment
- Large pot
- Wok or frying pan
- Tongs
Ingredients
For the Twice-Cooked Pork:
- 400 grams pork belly
- 2 tablespoons vegetable oil
- 2 tablespoons chili bean paste Doubanjiang
- 1 tablespoon fermented black beans rinsed
- 2 cloves garlic minced
- 1 thumb-sized piece of ginger minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan peppercorns
- 2 scallions cut into 2-inch pieces
Instructions
Parboil the Pork Belly:
- In a large pot, bring water to a boil.
- Add the pork belly and boil for 15 minutes until it is partially cooked.
- Remove from the pot and let it cool slightly, then slice into thin pieces.
Prepare the Stir-Fry:
- In a wok or frying pan, heat the vegetable oil over medium heat.
- Add the chili bean paste and fermented black beans and stir-fry for 1-2 minutes until fragrant.
Cook the Pork Belly:
- Add the sliced pork belly to the wok and stir-fry for 3-4 minutes until it starts to brown slightly.
- Add the garlic and ginger and cook for another 1-2 minutes.
Add Vegetables and Seasonings:
- Add the green and red bell peppers, soy sauce, sugar, and ground Sichuan peppercorns. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Add the scallions and cook for another 1 minute.
Serve:
- Transfer the Twice-Cooked Pork to a serving dish and serve hot with steamed rice.
Notes
- Variation: Add sliced cabbage or zucchini for extra vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
- Serving Tip: Serve with steamed jasmine rice to balance the rich and spicy flavors of the dish.
Conclusion
This Twice-Cooked Pork Recipe is a wonderful way to enjoy a classic Sichuan dish that’s both rich and flavorful. The double-cooking technique results in tender pork belly stir-fried with spicy chili bean paste, fermented black beans, and fresh vegetables, creating a dish that’s full of savory and spicy flavors. Ready in just 40 minutes, it’s a quick and satisfying meal perfect for any occasion. Serve it with steamed rice to soak up the delicious sauce, and experience the bold and comforting taste of Twice-Cooked Pork. Try this recipe today and bring the authentic flavors of Sichuan to your table!
