🥓 Twice-cooked pork (hui guo rou)

Name: Twice-cooked pork (hui guo rou)
Total time: 50 min
Yield: 3
Cuisine: China · Sichuan
Ingredients: 400 g pork belly, in one piece; 2 tbsp chilli bean paste; 2 bell peppers or long green peppers, sliced; 3 garlic cloves, sliced; 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp oil

Origin: China · Sichuan

675kcal

per serving · 250 g

270kcal

per 100 g

32 gProtein13 g / 100 g

52 gFat21 g / 100 g

15 gCarbs6 g / 100 g

Twice-cooked pork is a Sichuan classic: pork belly is first simmered whole, then sliced thin and stir-fried until the edges curl and crisp, with spicy chilli bean paste, peppers, garlic and soy sauce. It is rich, savoury and fiery, the fat rendering into a glossy red sauce. It is served with plain steamed rice.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: pork belly

Not veganbecause of: pork belly

Contains porkbecause of: pork belly

Contains glutenbecause of: chili bean paste, soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

pork bellychili bean pastebell peppergarlicsoy sauce

Recipe

3 servings50 min

Ingredients

400 g pork belly, in one piece
2 tbsp chilli bean paste
2 bell peppers or long green peppers, sliced
3 garlic cloves, sliced
1 tbsp soy sauce
1 tsp sugar
1 tbsp oil

Method

Simmer the pork belly in water for 20–25 minutes until just cooked, then cool and slice very thinly.
Heat the oil in a wok and fry the pork slices until they curl and release some fat.
Push the pork aside, fry the chilli bean paste for 30 seconds until red and fragrant, then mix with the pork.
Add the garlic and peppers and stir-fry for 2 minutes.
Season with soy sauce and sugar, toss and serve hot with rice.

How to make it lighter

Pour off the fat the pork releases before adding the bean paste.
Use more peppers and less pork per portion to cut fat while keeping the flavour.
Choose a leaner cut with a thinner fat layer; the sauce carries most of the taste.

History

Hui guo rou, literally “meat returned to the pot”, is one of the best-known home-style dishes of Sichuan cuisine. Its fermented chilli bean paste is closely associated with Pixian near Chengdu.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →