Twice cooked pork is a famous Sichuan pork stir-fry dish. Fatty pork belly gets two stages of cooking and is stir fried with savory hot chili bean paste sauce (doubanjiang). It is very simple to make and so delicious.

Sichuan twice cooked pork is presented in a blue and white plate with chopsticks.

If you love the Sichuan cuisine of China, you can’t miss this famous Chinese pork recipe called hui guo rou (回鍋肉), which means twice cooked pork.

Yes, you might find this dish in your local Chinese takeout. So why be bothered to try at home?

The Americanized twice cooked pork dish from your Peiking Garden is not even close to the authentic flavor of Sichuan. If you haven’t traveled to Sichuan province, you are missing out on the flavor of Chinese Sichuan pork.

This is, without a doubt, one the most famous Chinese pork stir-frys.

Twice cooked pork belly is prepared in a Chinese wok.

What is twice cooked pork?

Twice cooked pork in Chinese is called hui guo rou (回鍋肉). The name refers to meat that is “returned to the wok,” so preparing this dish requires cooking the meat twice (but quickly). You will literally cook the pork twice, which makes the dish less greasy.

Pork belly is most popular part of pork cuts. Perhaps twice cooked pork belly might be more accurate description of this amazing dish.

Twice cooked pork is served over a bowl of white rice.

Two stage cooking process

  1. The first step, boiling the fatty pork, will cook the lean part of pork belly without overcooking it.
  2. The second step, stir frying, caramelizes the surface and melts fat quickly to make the dish leaner and lighter.
  3. Then, the rich pork belly is stir fried with vegetables in a spicy hot chili bean paste and fermented black beans, creating a rich and flavorful dish.
  4. Typically, Asian leek and red chili are added to this double cooked pork stir-fry. However, you will often find twice cooked pork belly with cabbage and/or red pepper in many Chinese restaurants.
Chinese twice cooked pork belly is presented on a plate with a bowl of rice.

Authentic flavors of Sichuan pork stir-fry

In order to create the real Sichuan flavor of this dish, you will need to use two important ingredients for the sauce;

Doubanjiang (豆瓣酱) is fermented spicy bean paste made with dried fava beans (broad beans). It has a rich, spicy, and salty taste. It is a key ingredient in classic Sichuan dishes such as Mapo Tofu or Beef and Pepper Stir-fry.

There’s no good substitute for doubanjiang since the flavor is so unique. You can get this hot bean paste very easily in any Asian market or even on Amazon.

Douchi (豆豉) is fermented black soy beans. It is very salty and potent, and adds a deep umami in the dish. Along with doubanjaing, douchi is also widely used in many Sichuan and other Chinese cuisine. You can substitute douchi with the bottled black bean sauce.

Ingredients for twice cooked pork is presented.

Twice cooked pork ingredients

  • pork belly–I used thick pork belly with skin, but skinless pork belly works fine, too.
  • oil–to start the cooking process. Use high smoking point oil, such as peanut oil or avocado oil.
  • leek–I recommend using Asian leek sliced in diagonal size. If you can’t find it, try a bunch of green onion.
  • garlic & red chili (or red pepper)–additional savory ingredients
  • doubanjiang (chili bean paste)–important condiment to flavor and season
  • douchi (fermented black beans)–important condiment to flavor and season
  • dark soy sauce (or regular soy sauce)–to season
  • sugar–a hint of sugar helps the caramelization
  • optional vegetables–cabbage is often added to add heartiness.

How is twice cooked pork made

Step 1. Cook pork belly first and slice.

Put pork belly in a pot of water and bring to boil. Reduce the heat to low and simmer for 15-20 minutes. Remove the pork belly from the pot and let it cool slightly. Then slice the pork belly thinly into bite sized chunks.

Step 2. Stir-fry pork belly

Heat oil in a wok over high heat until smoke appears. Add oil and pork belly slices. Sear the pork until the surface gets slightly browned and some of the fat has melted out, about 2 minutes.

Push the pork slices to one side of the work, and reduce the heat to medium.

Step 3. Add savory condiments

Add chili bean paste (doubanjiang) and stir fry for 30 seconds until the oil is red and fragrant. Then, add garlic and fermented black beans. Stir-fry for a few seconds more to release the aroma. Add the shaoxing wine, sugar, and soy sauce, then toss everything together.

Step 4. Add leek and red chili (if using)

Finally, add the leek and chili and continue to stir fry until they are heated through. Serve immediately with rice.

Chinese twice cooked pork is presented on a serving dish.

More delicious Chinese stir-fry recipe

If you enjoy Chinese dishes, try these mouthwatering Chinese stir-fry recipes. All are easy to cook at home.

Sichuan twice cooked pork is presented in a blue and white plate with chopsticks.

Twice Cooked Pork (Authentic Sichuan Pork Stir-Fry)

Twice cooked pork is a famous Sichuan style Chinese pork stir fry dish. Fatty pork belly gets two stages of cooking and is stir fried with savory chili bean paste sauce (doubanjiang).
No ratings yet

Ingredients

Equipment

Instructions 

  • Put pork belly in a pot of water and bring to boil. Reduce the heat to low and simmer for 15-20 minutes. Remove the pork belly from the pot and let it cool slightly. Then slice the pork belly thinly into bite sized chunks.
    Pork belly is getting two cooking stage.
  • Heat oil in a wok over high heat until smoke appears. Add oil and pork belly slices. Sear the pork until the surface gets slightly browned and some of the fat has melted out, about 2 minutes. Push the pork slices to one side of the work, and reduce the heat to medium.
    Pork belly slices are stir-fried in a wok to make twice cooked pork.
  • Add hot bean paste and stir fry for 30 seconds until the oil is red and fragrant. Then, add garlic and fermented black beans. Stir-fry for a few seconds more to release the aroma. Add the shaoxing wine, sugar, and soy sauce, then toss everything together.
    Doubanjiang and other condiments are added to twice cooked pork.
  • Finally, add the leek and chili and continue to stir fry until they are heated through. Serve immediately with rice.
    Asian leek and red chili are added to twice cooked pork in a wok.

Notes

Asian leek: If you can’t find Asian leek, try a bunch of green onion instead.
Calories: 620kcal, Carbohydrates: 2g, Protein: 12g, Fat: 62g, Saturated Fat: 22g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Cholesterol: 82mg, Sodium: 520mg, Potassium: 238mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.