Hui Guo Rou
回锅肉
- Country
- China
- Region
- Sichuan
- Recipes
- 3 Recipes
Dish information
Hui Guo Rou, literally meaning 'twice-cooked pork', is a signature dish of Sichuan cuisine, renowned for its rich flavor and satisfying texture. The dish's preparation involves two distinct cooking stages. First, pork belly is boiled in water with aromatics like ginger and scallions until it's nearly cooked through but still firm. This boiling process tenderizes the meat and allows it to absorb subtle herb notes. The cooked pork is then thinly sliced. In the second stage, these slices are stir-fried in a wok with a high heat. This is where the characteristic smoky aroma and crisp edges develop. Key flavorings include doubanjiang (Sichuan chili bean paste), douchi (fermented black beans), and often a touch of soy sauce and sugar for balance. Sichuan peppers might be added for a faint tingle, though the main heat comes from the chili paste. Common accompaniments in the stir-fry include leeks, garlic sprouts, or sometimes sweet peppers, which add freshness and a contrasting texture. This dish is believed to have originated in the countryside of Sichuan province, where families would prepare a large piece of boiled pork on special occasions, and then stir-fry the leftovers the next day seasoned with local condiments. It evolved into a beloved delicacy, celebrated for its complexity derived from simple ingredients and techniques. Hui Guo Rou is a testament to the Sichuan culinary philosophy of balancing flavors and textures to create deeply satisfying dishes.
Timeline
Boiling pork belly and serving it with minimal seasoning becomes a common rural practice.
The use of doubanjiang (Sichuan chili bean paste) starts becoming more prominent in Sichuan cooking.
Early culinary texts begin to describe variations of boiled and stir-fried pork dishes in Sichuan.
Hui Guo Rou emerges as a distinct and recognized dish, often featured in regional restaurants.
The recipe for Hui Guo Rou is standardized, leading to widespread popularity across China.
Global interest in Sichuan cuisine grows, leading to Hui Guo Rou becoming an internationally recognized dish.
