🍽️ How to Make Huiguorou (Twice-Cooked Pork)

🧆 Ingredients

• 300g pork belly
• 1 green pepper
• 1 red pepper
• 2 tablespoons doubanjiang (fermented bean paste)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 green onions (cut into sections)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Pork Belly: Rinse the pork belly thoroughly under cold water to remove any impurities. Place the pork belly in a pot of cold water, add a few slices of ginger and a splash of cooking wine to help remove any unwanted odors. Bring to a boil, then reduce to a simmer and cook for about 20–30 minutes, or until the pork is just cooked through but still firm. Skim off any foam that rises to the surface. Remove the pork and let it cool completely before slicing. Slice the pork belly thinly, about 2–3 mm thick, for the best texture.

2. Prepare the Vegetables: While the pork is cooling, wash and dry the green and red peppers. Remove the stems and seeds, then cut into bite-sized pieces or strips. Peel and slice the garlic and ginger thinly. Wash the green onions and cut them into 3–4 cm sections, separating the white and green parts.

3. Stir-Fry the Pork: Heat a wok or large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the sliced pork belly. Stir-fry until the edges begin to curl and the fat renders out, about 2–3 minutes. The pork should become slightly golden but not crispy.

4. Add Aromatics and Sauce: Push the pork to the side of the wok. Add the doubanjiang (fermented bean paste) to the oil and fry for 30 seconds until fragrant and the oil turns red. Add the sliced garlic, ginger, and the white parts of the green onion. Stir-fry together for another minute, being careful not to burn the aromatics.

5. Combine with Vegetables: Add the green and red peppers to the wok. Stir-fry for 2–3 minutes until the peppers are just tender but still crisp. Add the soy sauce, cooking wine, sugar, and salt to taste. Continue to stir-fry, mixing everything well so the pork and vegetables are evenly coated in the sauce.

6. Finish and Serve: Add the green parts of the green onion and toss everything together for another 30 seconds. Taste and adjust seasoning if needed. The pork should be tender and flavorful, and the vegetables should retain some crunch. Serve hot with steamed rice.

Key Points:

• Slice the pork belly thinly for the best mouthfeel.
• Do not overcook the pork during the initial simmer; it should be just cooked, not falling apart.
• Doubanjiang is essential for authentic flavor—adjust the amount for your preferred spice level.
• Stir-fry quickly over high heat to preserve the color and texture of the vegetables.
• Skim off any impurities during boiling for a cleaner taste.
• Serve immediately for optimal flavor and texture.

💡 Tips

• Slice pork belly thin for best texture.
• Adjust doubanjiang for desired spice level.
• Do not overcook pork during boiling.
• Serve immediately for optimal flavor.