Chinese Twice-Cooked Pork Recipe

The Sichuan province in southwest China is known for its spicy recipes; one of the most popular dishes that embraces this mouth-watering flavour profile is twice-cooked pork.

To ensure you can get an authentic taste of this classic dish at home, we’ve enlisted the help of @windsor__foodie on Instagram, who has kindly shared their brilliant take on the recipe with us.

To make this dish or any of your other favourites, you can find everything you need on our online Chinese supermarket in the UK, which caters to a range of southeast Asian cuisines.

What is Twice-Cooked Pork?

The key to this dish is right there in the name – you must cook the pork twice. First, the pork belly is simmered in water, and then it is fried in a wok, giving it a wonderful texture.

In Chinese, the dish is called Hui Guo Rou, which translates to ‘the meat that returned to the wok’, referring to this vital step in the cooking process.

As with any popular dish, there will be some variation in the ingredients as people alter it to suit their taste. However, you’ll find a couple of central ingredients that are essential to ensuring the dish has that recognisable taste and texture. This includes pork belly, spicy bean paste, fermented black beans and green garlic or leeks.