What is Sichuan Twice Cooked Pork & How to Make it?

Mala hot pot is probably the most well-known Sichuan delicacy outside of China, but Sichuan cuisine has a lot more to offer, especially when it comes to meaty dishes. The unique combo of spices can elevate the tastes of meats to zesty, savoury and aromatic splendour.

The Hui Guo Rou or Twice Cooked Pork is one such delight. A centuries-old Sichuan traditional fave, savoured from old imperial courts and peasant diners to modern day restaurants and households alike.

It’s also surprisingly easy to make. So, let’s get to it!

Prep the Ingredients

Here’s what you need:

•       A fresh cut of pork belly
•       3 slices of ginger
•       A stalk of spring onion tied into a knot
•       ¼ tbsp of Sichuan peppercorns
•       1 ½ tbsp of Chinese spicy bean paste
•       2 cloves of garlic, thinly sliced
•       1 green chill, cut into rectangular chunks
•       2-3 stalks of Chinese leeks, cut into 5cm lengths
•       1 tbsp light soy sauce
•       ¼ sugar
•       2 tbsp Shaoxing Wine

The First Cooking Phase

The first part of making Twice Cooked Pork imbues a bold savoury aroma into the meat.

Step 1

Boil a pot of water with spring onion, ginger slices, and Shao Xing Wine.

Step 2

Put in the pork belly, close the pot lid and let simmer for 30 minutes. This lets the combo of piquant, savoury aromas seep into the pork and also softens the meat.  

Step 3

Remove the pork belly from the pot and let cool, before slicing into chunks.

The Second Cooking Phase

Now comes the part that further enriches the pork, giving it a scrumptious oomph like no other.

Step 4

Heat up your wok with a dash of cooking oil and sear the pork pieces till they caramelise, then remove and set aside, but keep the heat on.

Step 5

Sauté the garlic and spicy bean paste for about 30 seconds. Then on high heat, return the pork into the work, and add in the green chilli and leeks and stir-fry to blend. Take in the hot and tantalising aroma!

Step 6

Finally, add in Shaoxing Wine, light soy sauce, and sugar. Stir well to smoothen the zest with the rich savoury blend. And we’re done! Savour your Twice Cooked Pork hot with rice!

Grab the simplified recipe here.