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Hui Guo Rou with Asian Pear Glaze

Asian cuisineChinese cuisineSichuan cuisine
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Hui Guo Rou with Asian Pear Glaze

Hui Guo Rou

Prep: 25 min • Cook: 30 min. A modern twist on Hui Guo Rou, this recipe enhances the classic flavors with a sweet and tangy glaze made from Asian pear and rice wine vinegar, balancing the richness of the pork belly and the heat of chili bean paste.

Preparation time
25 min
Cooking time
30 min
Total time
55 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 18oz pork belly(cut into thin slices)
  • 1 pc asian pear(peeled, cored, and finely grated)
  • 2 tbsp doubanjiang(Sichuan chili bean paste)
  • 3 tbsp rice wine vinegar
  • 4 pcs scallions(cut into 2-inch sections, white and green parts separated)
  • 1 tbsp ginger(minced)
  • 3 pcs garlic(minced)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tbsp cooking oil

Instructions

Prepare the Glaze

  1. In a small bowl, combine the grated Asian pear, rice wine vinegar, soy sauce, and sugar. Stir well and set aside.

Cook the Pork Belly

  1. Heat a wok or a large skillet over medium-high heat. Add the sliced pork belly and cook, stirring occasionally, until browned and rendered, about 8-10 minutes. Remove the pork belly from the wok, leaving the rendered fat behind.
  2. Reduce the heat to medium. Add the minced ginger and garlic to the rendered fat and stir-fry until fragrant, about 30 seconds.
  3. Add the doubanjiang to the wok and stir-fry for 1 minute until the oil turns red and is fragrant.
  4. Return the cooked pork belly to the wok. Add the white parts of the scallions and stir-fry for another 2 minutes until the pork is coated and heated through.
  5. Pour the prepared Asian pear glaze into the wok. Stir well to coat the pork belly and vegetables. Cook for 2-3 minutes until the sauce thickens slightly.
  6. Stir in the green parts of the scallions just before serving.

Nutrition

Servings
4
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal300.3 kcal1,802 kcal
Protein25.2 g16.8 g100.8 g
Fat30.1 g20.1 g120.4 g
Carbs15.6 g10.4 g62.4 g

Tips

  • Ensure pork belly slices are thin for even cooking and better texture. About 1/8 inch thick is ideal.
  • Don't overcrowd the wok when cooking the pork belly. Cook in batches if necessary to achieve a good sear.
  • Serve hot with steamed rice to complement the rich and savory flavors of the dish.

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