Hui Guo Rou with Asian Pear Glaze
Hui Guo Rou with Asian Pear Glaze
Classic DishHui 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
Instructions
Prepare the Glaze
- 1In a small bowl, combine the grated Asian pear, rice wine vinegar, soy sauce, and sugar. Stir well and set aside.
Cook the Pork Belly
- 1Heat 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.
- 2Reduce the heat to medium. Add the minced ginger and garlic to the rendered fat and stir-fry until fragrant, about 30 seconds.
- 3Add the doubanjiang to the wok and stir-fry for 1 minute until the oil turns red and is fragrant.
- 4Return 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.
- 5Pour 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.
- 6Stir in the green parts of the scallions just before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 16 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.
