Pork belly simmered until tender, then sliced thin and stir-fried with doubanjiang until slightly crisp at the edges.
Sichuan twice cooked pork
- 500 g pork belly, in one piece
- 2 tbsp doubanjiang (fermented broad bean chilli paste)
- 1 leek, sliced diagonally
- 1 green pepper, sliced
- 2 cloves garlic, sliced
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tbsp oil
- Simmer the pork belly whole in water for 25 to 30 minutes until just cooked through, then drain and cool.
- Slice the cooled pork belly as thinly as you can.
- Heat the oil in a wok and fry the pork slices until the edges curl and turn slightly crisp.
- Push the pork to one side, add the garlic and doubanjiang, and fry for a minute until fragrant.
- Add the leek and pepper, and stir-fry for 2 to 3 minutes.
- Stir in the dark soy and sugar, toss everything together, and serve with rice.
What is twice cooked pork?
Hui guo rou, or twice cooked pork, is a classic Sichuan home dish. Pork belly is first simmered whole, then sliced thin and stir fried with doubanjiang (chilli bean paste), fermented black beans and leeks or green peppers until the fat turns crisp.
The name comes from the pork going back into the pot a second time. The result is rich, salty and spicy.
Ingredient notes and UK swaps
- Pork belly: a piece with layers of fat and meat. Chill it after boiling so it is easier to slice thin.
- Doubanjiang: Pixian chilli bean paste gives the deep red colour and flavour. Sold in Chinese grocers.
- Fermented black beans: a small spoonful, lightly rinsed.
- Greens: Chinese leeks or garlic shoots are traditional. Ordinary leeks or green peppers work well.
Serving and storing
Serve with plenty of plain rice. The boiled pork can be cooked a day ahead and kept in the fridge. The finished stir fry keeps for 2 days and reheats well in a hot pan.
Tips for the best sichuan twice cooked pork
- Cooling the pork belly before slicing makes it far easier to cut thinly and evenly.
- Frying the pork slices until the edges curl is what gives the dish its name, do not rush this step.
Getting the pork edges properly crisp
Cooling the boiled pork belly fully before slicing makes it much easier to cut thinly and evenly, and frying the slices without crowding the pan is what lets the edges curl and crisp properly, which gives the dish its name.
Frequently asked questions
What is doubanjiang?
A salty, savoury fermented broad bean and chilli paste, central to Sichuan cooking. See our guide to doubanjiang for more.
Can I use a different cut of pork?
Belly gives the best texture and fat content, but pork shoulder works as a leaner alternative.
Is twice cooked pork very spicy?
It has a medium heat from the chilli bean paste. Use a little less paste for a milder dish.
