If you’re a fan of Chinese cuisine, you’ve likely encountered the iconic dish known as Twice-Cooked Pork (回锅肉). This classic Sichuan dish is beloved for its rich flavors, tender pork, and the perfect balance of savory and spicy notes. It’s a dish that captures the essence of traditional Chinese cooking and is sure to satisfy your taste buds.
The Origins of Twice-Cooked Pork
Twice-Cooked Pork, or “Huíguōròu” (回锅肉), is one of the most famous dishes in Sichuan cuisine. Its name comes from the unique cooking process, where the pork is boiled first and then stir-fried. This method ensures that the pork remains tender and flavorful while absorbing the rich, savory sauce.
The dish is believed to have originated in Sichuan, China, and has been a staple in Chinese households for centuries. It is often served during festivals and family gatherings, symbolizing prosperity and abundance.
What Makes Twice-Cooked Pork Special?
Twice-Cooked Pork is all about the perfect combination of flavors and textures. The pork belly is sliced into thin, even pieces and cooked twice—first boiled and then stir-fried with a mix of seasonings and vegetables. The result is a dish that is tender, savory, and slightly spicy, with a hint of sweetness from the fermented black beans and soy sauce.
How to Make Authentic Twice-Cooked Pork
Ready to bring the flavors of Twice-Cooked Pork to your kitchen? Here’s a simple yet authentic recipe to get you started:
Ingredients:
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Pork Belly: 500g, sliced into thin strips
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Seasonings: Minced garlic, ginger, and green garlic (or green onions)
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Sauce Ingredients: Doubanjiang (chili bean paste), fermented black beans, soy sauce, sugar, and a splash of cooking wine
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Vegetables: Bell peppers or Chinese cabbage (optional)
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Other: Vegetable oil for stir-frying
Instructions:
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Boil the Pork: Bring a pot of water to a boil, add the pork belly, and simmer for about 15-20 minutes until the pork is tender. Remove and let it cool, then slice into thin strips.
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Prepare the Sauce: In a bowl, mix doubanjiang, minced fermented black beans, soy sauce, sugar, and a splash of cooking wine.
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Stir-Fry the Pork: Heat oil in a wok or pan, add the sliced pork, and stir-fry until it turns slightly golden. Remove the pork and set aside.
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Cook the Vegetables: In the same pan, add minced garlic, ginger, and green garlic. Stir-fry until fragrant, then add bell peppers or Chinese cabbage (if using) and cook until slightly tender.
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Combine Everything: Add the stir-fried pork back to the pan, pour in the sauce, and stir-fry until the pork is well-coated and the sauce thickens.
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Serve: Garnish with additional green garlic or green onions and serve hot with steamed rice.
Tips for Perfect Twice-Cooked Pork
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Thin Slices: Ensure the pork is sliced thinly to cook evenly and absorb the flavors.
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Quality Ingredients: Use high-quality doubanjiang and fermented black beans for an authentic flavor.
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Quick Stir-Fry: Keep the heat high and stir-fry quickly to maintain the tenderness of the pork.
Why You’ll Love Twice-Cooked Pork
Twice-Cooked Pork is a dish that combines the best of Chinese cuisine—tender pork, rich flavors, and a perfect balance of savory and spicy notes. It’s a dish that’s both comforting and exciting, making it a favorite among food lovers of all ages.
