Liang Ban Rou

Bain Roy Twice-Cooked Pork

Preparation info
  • Serves


    as Part of a Chinese Meal, or 3 as a Single Dish.
    • Difficulty


Appears in

By Ken Hom

Published 1990

  • About

This dish is often served in Sichuan-style restaurants in the West. Rarely is it served properly because the authentic cut of meat, namely pork belly, is fatty. Westerners usually avoid it, thinking it’s unpalatable. This is unfortunate because pork belly, properly prepared, is meltingly tender and rich.

To achieve this, pork belly requires a good bit of cooking. The Huangs simmered pieces of pork belly in water with spring onions and ginger in enormous woks for what seeme