Classic Hui Guo Rou (Twice-Cooked Pork Belly Pancetta)
Classic Hui Guo Rou (Twice-Cooked Pork Belly Pancetta)
Classic DishHui 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
Instructions
Cook the Pork
- 1Boil 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.
- 2Once cooled, slice the pork belly thinly, about 2-3mm thick.
Stir-fry
- 1Heat 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.
- 2Push 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.
- 3Mix the doubanjiang mixture with the pork. Add soy sauce and sugar, stir well to combine.
- 4Add the leeks and garlic sprouts to the wok. Stir-fry for 1-2 minutes until the vegetables are tender-crisp.
- 5Taste and adjust seasoning if needed. Serve hot.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 25 g
- Fat
- 45 g
- Carbs
- 10 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 25 g |
| Fat | 45 g |
| Carbs | 10 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.
