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Classic Hui Guo Rou (Twice-Cooked Pork Belly Pancetta) - Image 1

Classic Hui Guo Rou (Twice-Cooked Pork Belly Pancetta)

Asian cuisineChinese cuisineSichuan cuisine
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Classic Hui Guo Rou (Twice-Cooked Pork Belly Pancetta)

Hui Guo Rou

Prep: 20 min • Cook: 25 min. This authentic Sichuan rendition features tender, twice-cooked pork belly stir-fried with fermented chili bean paste, garlic sprouts, and leeks, delivering an irresistible savory, spicy, and slightly sweet flavor profile.

Preparation time
20 min
Cooking time
25 min
Total time
45 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 18oz pork belly(Skin on, cut into thin slices)
  • 2 tbsp doubanjiang(Sichuan fermented chili bean paste)
  • 2 pcs leeks(White and light green parts, cut diagonally)
  • 4oz garlic sprouts(Cut into segments)
  • 1 tbsp soy sauce(Light soy sauce)
  • 1 tsp sugar
  • 1 tbsp cooking wine
  • 1 tsp ginger(Minced)
  • 1 tsp garlic(Minced)
  • 1 tbsp vegetable oil

Instructions

Cook the Pork

  1. Boil the pork belly slices in water with a splash of cooking wine until they are firm but not mushy, about 10-15 minutes. Drain and let cool slightly.
  2. Once cooled, slice the pork belly thinly, about 2-3mm thick.

Stir-fry

  1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sliced pork belly and stir-fry until it renders its fat and becomes slightly golden and crispy.
  2. Push the pork to one side of the wok, add doubanjiang, minced ginger, and garlic to the cleared space. Stir-fry until fragrant and the oil turns red.
  3. Mix the doubanjiang mixture with the pork. Add soy sauce and sugar, stir well to combine.
  4. Add the leeks and garlic sprouts to the wok. Stir-fry for 1-2 minutes until the vegetables are tender-crisp.
  5. Taste and adjust seasoning if needed. Serve hot.

Nutrition

Servings
4
Serving size (imperial)
6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal323.5 kcal2,200 kcal
Protein25 g14.7 g100 g
Fat45 g26.5 g180 g
Carbs10 g5.9 g40 g

Tips

  • Ensure your pork belly is chilled before slicing for easier, thinner cuts.
  • Don't overcrowd the wok when frying pork belly; cook in batches if necessary for crispiness.
  • Serve immediately with steamed rice to soak up the savory sauce.

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