A Taste of Sichuan: The Irresistible Twice Cooked Pork

If you’re a fan of Chinese cuisine, chances are you’ve heard of Twice Cooked Pork, or hui guo rou (回鍋肉) in Sichuan, China. This dish is famous for its spicy seared pork belly that literally melts in your mouth and leaves you craving for more. Today, we’re sharing a delicious recipe for this classic Sichuan dish that will ignite your taste buds and transport you to the streets of China.

The Authentic Sichuan Experience

While there are many pork belly recipes across China, the Sichuan version stands out for its unique flavors. When cooked right, the pork belly becomes incredibly tender and is infused with a delightful hot chili bean flavor. It’s an experience that will make you reach for seconds, and maybe even thirds, of rice to savor every last bite.

As the demand for authentic Chinese cooking has grown in the US, the true essence of Twice Cooked Pork has made its way to the forefront. The dish has evolved, with restaurants now serving more authentic versions that are decadent and addictive. If you find yourself in a restaurant filled with Chinese diners and spot Twice Cooked Pork on the menu, don’t hesitate to order it. You’re likely to have an authentic culinary experience.

Crafting the Perfect Twice Cooked Pork

Now that you’re ready to embark on your culinary journey, let’s dive into the recipe for making Twice Cooked Pork at home. Here are some important notes to keep in mind before we get started:

  1. Remember to prepare rice in advance as it pairs perfectly with this dish.
  2. The pork should be sliced after it has been boiled.
  3. Choosing the right hot bean paste is crucial for capturing the authentic flavors. Look for the brand shown in the photo below:
Further reading:  Oven Baked Pork Chops with Potatoes: A Savory Delight

Spicy Bean Paste

To begin, bring 2 quarts of water to a boil in a medium pot. Add the whole piece of pork belly and ginger, bringing the pot to another boil. Reduce the heat and simmer for 30 minutes, until the pork is tender and fully cooked. Remove the pork from the pot and run it under cold water for about a minute. Set it aside to cool.

While the pork is cooling, prepare all the other ingredients. Once you’re ready to cook (to prevent the pork from drying out), thinly slice the pork belly into approximately 1/8-inch thick slices.

Heat your wok over high heat until it starts to smoke. Add 1 tablespoon of oil and sear the pork until it caramelizes lightly, which should take about 90 seconds. Reduce the heat to medium-low and remove the pork from the wok. Add another tablespoon of oil.

Next, add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds. This will enhance the flavor and give the paste a vibrant red color. Be careful not to burn it.

Twice Cooked Pork

Now, add the garlic and stir-fry for another 30 seconds.

Twice Cooked Pork

Increase the heat to high and add the pork, long hot green peppers, and leeks.

Twice Cooked Pork

Stir-fry for a minute, then add the shaoxing wine, soy sauce, and sugar. Stir everything together until the leeks are wilted and the peppers are cooked but still retain a slight crunch.

Twice Cooked Pork

Twice Cooked Pork

Twice Cooked Pork

Serve your homemade Twice Cooked Pork with fluffy rice and get ready to indulge in the bold and fiery flavors of Sichuan cuisine.

Further reading:  Homemade Award Winning Pulled Pork BBQ Sauce Recipe

Rowdy Hog Smokin BBQ always strives to bring you the most authentic and mouth-watering recipes from around the world. So gather your ingredients, fire up your wok, and experience the magic of Twice Cooked Pork in the comfort of your own kitchen.