Twice-Cooked Pork
回锅肉A traditional Sichuan dish where pork belly is first boiled, then stir-fried with vegetables
About the Dish
Twice-Cooked Pork, or Hui Guo Rou, is a signature dish of Sichuan cuisine. The name comes from the cooking method: the pork is first simmered, then sliced and stir-fried with vegetables and seasonings. This two-step process creates a unique texture and maximizes flavor.
Key Ingredients
- Pork belly
- Leeks or green garlic
- Doubanjiang (fermented broad bean paste)
- Black bean sauce
- Sichuan peppercorns
- Ginger and garlic
- Sweet bean sauce
Flavor Profile
The dish offers a perfect balance of spicy, savory, and aromatic flavors. The twice-cooking method gives the pork a crispy exterior while maintaining tenderness inside. The combination with leeks adds a fresh, sharp contrast to the rich meat.
Cultural Significance
Twice-Cooked Pork exemplifies the Sichuan cooking philosophy of transforming simple ingredients through sophisticated cooking techniques. It's a staple in Sichuan households and is often served at important gatherings and festivals.