Name: Sichuan Twice-Cooked Pork (Hui Guo Rou)
Yield: Serves 3–4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2 cloves garlic, thinly sliced; ½ small green bell pepper, deseeded and cut into pieces; 2 oz (50 g) leeks, cut diagonally into 1 in (2.5 cm) lengths; 1 tablespoon soy sauce; ½ teaspoon Chili oil; ¼ teaspoon salt or to taste; 2 oz (50 g) canned thinly sliced bamboo shoots, rinsed; 2 teaspoons oil; 1 tablespoon sweet bean sauce; 1½ tablespoons hot bean sauce; ½ small red bell pepper, deseeded and cut into pieces; 10 oz (330 g) pork belly; Water, for boiling

Preparation info

Serves
3–4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Whenever I dine at Sichuan restaurants I always order Sichuan Twice-Cooked Pork or hui guo rou. I have never once questioned or tried to figure out what was meant by “twice-cooked” or hui guo (meaning “returning to wok”). When I was working on this recipe I asked my good friend Mr. Xiong, a restaurateur specializing in Sichuan cuisine, and he taught me the cooking techniques behind this famed Sichuan dish. The “twice-cooked” process basically involved b