Twice Cooked Pork Recipe (Hui Guo Rou / 回锅肉)
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Twice cooked pork AKA “回锅肉”, It is a must try dish when you visit Sichuan China. After I got so many requests for this, I know I need to do it. It is so classic that every family in Sichuan knows how to make it.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*LIST OF INGREDIENTS*
*FOR BLANCHING THE PORK*
- 1 pound of pork belly
- 3 slices of ginger
- 2 pieces of leek
- 1 tbsp of Sichuan peppercorn [Amazon Link: geni.us/Gw7LP]
- 2 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine: geni.us/3hdHAM]
- 1/2 tbsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce: geni.us/T4vy]
*VEGETABLES*
- 3 cloves of garlic
- 2 tbsp of ginger strips
- 5 ounces of leeks
- 3 green chilies and 1 red chili
*SEASONING*
- 1.5 tbsp of Chinese cooking wine
- 1.5 tbsp of the broth that we blanch the pork with
- 1 tsp of sugar
- 1 tsp of sweet bean paste [甜面酱 Amazon buying choice:geni.us/SfMQr]
- 1.5 tbsp Sichuan Dou ban Jiang [豆瓣酱 Amazon buying choice: geni.us/wjf7G8]
*STEP BY STEP*
- Get a nice piece of pork belly. Make sure it has the clear layer. That will ensure your pork turn out juicy and flavorful.
- Prepared a pot with water. Bring it to a boil. Add in few slices of ginger, 2 pieces of leek, 1 tbsp of Sichuan peppercorn, 2 tbsp of Chinese cooking wine, 1/2 tbsp of dark soy sauce. Then put your meat in.
- Turn the heat to low and let it cook for 20 minutes. Twice cooked pork - That means we need to cook the pork twice. So this is the first time.
- Test the pork with chopstick after 20 minutes. If the chopstick can go through easily, that means it is ready.
- Pop the pork in the fridge. It will help to cool down the pork faster, also, will dry out the surface of the pork and lock the juice inside so when you cut it, there won’t be water splash everywhere.
- While waiting, you can prepare your vegetables.
- Ginger, slice it. Then cut it into strips.
- 3 cloves of garlic, peel it then roughly chop it.
- Leeks, cut it into short strips.
- Chilies, roughly cut it into small pieces.
- Now you can take the pork out of the fridge and cut it into thin pieces.
- Let’s start cooking. Heat up your wok. Add a little bit oil in it and put in your pork. Try to separate the meat so most of the pork touches the bottom. Let 1 side cook for about 20 seconds and then give it a mix. Separate it again and cook it for another 20 seconds.
- After 3 minutes, you should see the fat is coming out from the pork. If you don’t like that much fat you can take some oil out. I don’t mind it so I didn’t take it out.
- Now it is time for the seasoning. 1.5 tbsp of Chinese cooking wine, 1.5 tbsp of the broth that we cooked the pork with, 1 tsp of sugar, 1 tsp of sweet bean paste, 1.5 tbsp of Dou ban jiang. Dou Ban Jiang is the most common sauce in Sichuan, if you like Sichuan food, you should store 1 bottle in you kitchen.
- Mix the pork with all the seasoning. Keep cooking this on medium heat. You can tell it is ready by the color.
- Then you can add the rest of ingredients. The garlic, the ginger, the leeks and the chilies. Give it a mix and turn the heat to high. Stir this for 2 minutes until the chilies are getting a little soft and everything is well combined. Take it out and you are done!
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =) - แนวปฏิบัติและการใช้ชีวิต
回锅肉 is soooooo good. I just moved back to the US from China and I miss real Chinese food so much.
I'm a cook and I've been trying to make Twice Cooked Pork for years, as good as i get from the best Chinese restaurants. I knew the ingredients but I was never sure of the brands they use. THANK YOU sooo much for not only your wonderful recipes and instructions but also for your VERY useful links to the brands and products that you recommend! This is priceless!
Liked and subscribed, watching all your videos. :-)
Thank you so much for uploading this classic recipe!! I was waiting for this
You are too young to cook such wonderful Chinese dishes! Thank you, your instructions are great!!! You make me hungry even after I hav had dinner!!! 👍
I used to wait tables at a super authentic Chinese restaurant and the chefs would make lunch/dinner for the waiters and the other staff members and this is what they made most days. It is truly one of the greatest Chinese dishes I’ve ever eaten and I’ve eaten a lot of Chinese food. The Szechuan peppercorns are the best, sort of indescribable. This recipe is amazing and almost exactly like they made it at the restaurant I worked at.
I have been waiting for this video. Thank you! This I will definitely make this weekend
Really enjoying your channel. You are making many of my favorite dishes possible for me to make at home. Thank you so much. I will continue watching and cooking.
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Thank you for another awesome recipe!
I made this dish today. Tasted incredible. Thank you!
I gues your heart is in all your recepis .I love your cooking chanel thnxsss for sharing xoxo.
This looks phenomenal!
love your recipes!...thanks for sharing!
After watching this, I went straight to a Chinese market for the ingredients. (This was my first attempt at one of your recipes) what an amazing dish, thanks so much.
That looks amazing! I can't wait to try this recipe!
Easy to follow recipe! Thanks for the instructions! Look delicious 😋
I have tried your recipe several times for my husband and his friends and they loved it. As for me, I love it to the moon and back.!!!!!!!!
I love this dish, and enjoyed learning how to make it successfully from you! Thanks!!
I just made twice cooked pork using your recipe for dinner tonight and it was so delicious! The only thing I did different was to use red capsicums instead of chillies because I didn’t want the dish to be too spicy. It worked perfectly! Thank you for sharing.
Wonderful dish! I first tasted this in a local Sichuan restaurant and never thought I could make it myself. But, thanks to you, I was able to try this myself and absolutely love this dish. Thank you so much!!
This was one of my favorite dishes when i lived in China. I finally got to make it. Thankyou so much! Subscribed to your channel for my chinese recipes!
Oh my god, looks sooooo good...cant wait to try this!
Twice cooked pork is my fave Asian dish.
Thank you so much. I love you and your cooking. What a great job You are so very talented
So good. I have made this recipe at least 8 times now. I've cooked it so the pork is crispy and I like it that way too! Thanks for sharing this recipe!!
Perfect !! Just made and eaten this, thanks for another amazing flavourful recipe !
Thanks for sharing how it came out. Glad you enjoyed it.
Love it very simple to follow you thanks so much
I have wanted to cook Twice-cooked pork at home for so long, and I finally just did. I made it just like you demonstrated, but I could not find the garlic sprouts (leeks) or a fresh red chili at the supermarket, or my local Asian market, so I just used green onions and 5 serrano chilis. It tasted wonderful. I used to get Twice-cooked Pork at my favorite Chinese buffet in Austin, TX 20 plus years ago, and it became my second favorite dish after Kung Pao chicken. They made it different, including cabbage, onion, carrots, and pork shoulder. so it was not authentic. However, your authentic version had similar seasoning and sauce. I will definitely be making it again. Thanks so much.
Amazing I have to try this.
谢谢，我爱你的食谱
an other good looking dish to try ,,, many thanks
Love your cooking. I believe that is garlic chives . And thank you for sharing.
That looks so good.
Amazing recipes 😍 I cooked twice cooked pork and it turned out better than a restaurant. Please keep it up and thank you so much
Love Chinese food.ive saved all the recipes so far. Not sure if they’ll be as wonderful as the way you cook them xxxx💕
Me encanta este platillo
Gracias por compartirlo
Gracias
Yum yum tnx for this great dish :)
2nd day of diet.
So many temptation.
Why I keep coming back to see this pork recipe.
God... Please strengthen me
Amazing
WOW! I've never had the pork version, but after training with my SiFu, we would go to a Sichuan Restaurant and have the twice cooked fish! it was so good, now I'll have to try this! Thanks!
I cooked this last night for dinner and my wife loved it! She normally does not like Sichuan food either. I changed a couple things to accommodate how I grew up eating it. I didn't add the ginger when I stir fried everything and instead of sweet bean paste I used the salted fermented black beans (my dad always ate it that way). I do not have access to Chinese hot peppers either so I substituted jalapenos and red thai chili peppers. I really like your method of boiling the pork belly. It adds color and flavor. I look forward to your other Sichuan cooking videos. Lots of appreciation from your new fan in Texas!!
Thanks a lot!
I tried this recipe roughly and I can confirm that it's really good!
New subscriber here. Delicious food receipes. Definitely must try to cook this one.
Thank you for this recipe.. Love love it . hugs xoxox
awesome looks very tasty
Subscribed after making the sweet and sour pork...you know how to cook some good food.
I made this dish (doubled the amount of pork belly and somewhat doubled the recipe, added the optional sweet bean paste). Very satisfied with the recipe, the taste is pretty spot on to what I had been going for and my memories of eating it in restaurants. I don't have a wok, so I think the texture of the pork belly wasn't entirely the same and it was a task to cook (be careful of it spattering everywhere). Other than that, I can't believe I waited this long to make this. It's super easy and definitely crowd pleasing.
Thank you
Very good. Five thumbs up!
The real Chinese "garlic sprouts" they use over there are called garlic scapes in English. They are really hard to get outside of Asia. I try to grow them on my balcony. They are the best!
Great recipe!
Almost a year later, thanks for this great video! Just made this for the first time and it's delicious! Had to sub julienned leeks for the garlic chives, as they basically aren't obtainable in the US. Other than that, got all the ingredients including Pixan la Doban and tienmen jang. The large quantity of crispy vegetables is great with the super-rich meat. I've heard this is the number 1 most popular restaurant dish in China and I can see why.
Thank you for the Amazon links!! I was wondering where I could get the sauce ❤️
Some people call these shallot but I think these are called spring onions, green onions or scallions harvested young so no largish bulb on the base! Yum yum foods looks GREAT! Got the ingredients boiled the pork tonight...hopefully it's not too dry as I'm going to cook tomorrow for lunch. I tried the pork after boiling and it had a nice but not very strong flavour..I'm not certain if i used too much water...hmmm!
Right. We call then scallions.
Thank you maam for showing us how to cook this recipe I'm going to cook this tonight hopefully my boss will like it😇❤️😋
Twice cooked pork is one of my go to dishes at restaurants if the serve it.
Its my favorite Sichuan food,
In English it is garlic sprouts. Leeks are the really huge looking green onions. The base of a leek or the white part has a diameter of about an inch more or less.
Holy shit - that looks wonderful!
this is my favorite chinese dish by far. im going to use jalapenos instead of green chilis, because thats what the chinese restaurant did and I love it. that type of sweet bean paste is not on amazon anymore, but they built a asian supermarket nearby so im gonna try to find it there.
That looks really good and I’m very hungry.
I love to eat Hui guo rou ❤
Finally you do huiguorou for me. :D
we realy like your style of sharing us recipes please go on and we wish you a lot of succes
Thank you
Fascinating, so honest and dedicated. Your humble instruction is appealing -- who needs take out when you make so easy at home? Thank you and I hope your channel is prosperous this new year!
Thank you for your nice compliment. Hope you keep enjoying my videos.
Excellent guide, I'm excited to try your recipe! Does the dò bàng jiàn have red bean in it? My favorite sichuan restaurant includes a lot of red bean and it think it's one of the highlights of the dish
Nice job.
Cooked this one for dinner
Wish we had an Asian store here, would like to try your 2 sauce ingredients. Thanks for sharing.
You're so awesome!
As usual, you have done fantastic job! Thank you so very much for sharing. By the way, are those Chili's very spicy?
Thank you very much for the compliment. Those chilies are medium spicy level to me. You can adjust it as your own preference.
She just seems so sweet. I love her.
She is even sweeter in person. Met her in Austin TX along with some other of her TH-cam channel followers. She was traveling around country and sent out an invite. She is very sweet and very kind.
Yummy
Im mexican and my chinese friend showed me this plate inn chicago restaurant. Soooo good
Hi.. I don't know your real name, but I do love your cooking channel. Keep up the good job, I enjoy every single of your recipe
I lived in Sichuan for few years and I always miss this food when I left. I tried making it myself but I couldn't get all the ingredients. This food is the reason I'll go back to chengdu any chance I get 😂.
this is the ONLY thing I get at the chinese restaurant. It's so good. I've tried cooking it before, but I didnt have the right sauce.
Also, my local chinese place puts jalapenos in along with green peppers, I think the jalapenos make it so much better.
Great smile!
You're sweet. Thanks for sharing :)
Thank youv, defintely gonna try this.. xie xie..
Yum!!!
All of your dishes look wonderful. I was wondering if you could do a sesame chicken dish. ;)
流口水了耶
Looks great. The only ingredient I would have trouble finding in my part of the world is the green garlic ('leek').
I'm making it now😂
棒棒棒!
Thank you for a good food.. I have a question on recipe.
After boiling pork a lot more, can I keep the remaining pork frozen for a next cooking ?
Or do I have to consume all after boiling pork?
can you please show how to cook the teriyaki beef or chicken skewers I fell in love with how tender the meat is on the skewers .
I have a chicken satay recipe. It is BBQ chicken skewers. You can check it out:th-cam.com/video/mkb6MU-fLJU/w-d-xo.html
I will put teriyaki beef on my list but it will take a while to do it. My list is so big now.
That fridge is really cool
Leek in UK known as spring onion in North America known as scallion
I made this dish a few times in Japanese style before and now will try your recipe. I want to reuse all the good stuff and don't want to waste anything. is thee a way of good use of the broth that blanches the pork with? Maybe noodle soup, or clay pot dishes?? Thank you.
Just to precise what vegetables are used here. They are called chinese (=asian) chives or Garlic Chives. It is a variety of the species Allium tuberosum.
To be complete, the Alium genus is commonly used :
Allium cepa = common onion when grown up, scallions or green onions when immature.
Allium ampeloprasum = Leek
Allium tuberosum = garlic chives, asian chives, korean chives (buchu) etc.
Allium sativum = common garlic
etc.
4 more hours to fast, and i regret watching this video. The food looks yummy imma make it this week
Great recipe! Hope you can cook more sichuan dishes (my favourite regional chinese cuisine). If possible please make a video for 干煸鳝鱼 (sichuan dried eel)
LOL! Will put that on my list. But it might take me a long time to try because my list is pretty big now. Thanks for watching
Souped Up Recipes put it on the top of your list ;) haha. Looking forward to all your videos!
Very nicely done subbed Thanks -PawPaw
That looks so yummy. You are such a cutie.
Please tell me right here what I need to buy
I think the "leeks" is called garlic chives.
Leeks, in English, are also called scallions.
Can you teach hongsao chicken potato recipe Sichuan style .?