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Hui Guo Rou
Twice-Cooked Pork
A classic Sichuan dish featuring tender, twice-cooked pork belly stir-fried with aromatic leeks and a rich, savory sauce. The 'twice-cooked' method involves boiling the pork first, then slicing and stir-frying it to render the fat and achieve a slightly crispy texture. This dish is known for its smoky, spicy, and deeply satisfying flavor profile.
๐ง ์ฌ๋ฃ
- 400 g Pork belly(A block with skin on is ideal for flavor and texture.)
- 2 medium Leeks(White and light green parts only, sliced diagonally into 1-inch pieces.)
- 2 tbsp Doubanjiang (Sichuan chili bean paste)(Look for Pixian doubanjiang for authentic flavor. Rinse if too salty.)
- 1 tbsp Tian mian jiang (Sweet bean sauce)(Adds a touch of sweetness and depth.)
- 1 tbsp Fermented black beans (Douchi)(Rinse and lightly chop or mash.)
- 4 cloves Garlic(Minced.)
- 1 tbsp Soy sauce(Light soy sauce is recommended.)
- 1 tbsp Shaoxing wine (optional)(Adds complexity to the pork.)
- 1 inch piece Ginger(Peeled and thinly sliced or minced.)
- 1-2 tbsp Cooking oil(Neutral oil like vegetable or canola.)
- Enough to cover pork Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork: Place the whole pork belly block in a pot. Add enough cold water to cover it completely. Add a few slices of ginger and a splash of Shaoxing wine (if using). Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for 25-30 minutes, or until the pork is cooked through but not falling apart. You should be able to easily pierce it with a chopstick. Drain and let it cool completely, preferably in the refrigerator for at least 15 minutes. This chilling step is crucial for thin, even slicing.
โฑ๏ธ 30 minutes (boiling) + 15 minutes (cooling) - 2
Slice the pork: Once chilled, slice the pork belly thinly, about 1/8-inch thick. Aim for even slices so they cook uniformly.
โฑ๏ธ 5 minutes - 3
Render and crisp the pork: Heat a wok or large skillet over medium-high heat. Add the sliced pork belly in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for about 5-7 minutes, until the fat renders out, the pork begins to curl, and the edges turn golden brown and slightly crispy. Remove the rendered pork fat from the wok, leaving about 1-2 tablespoons for stir-frying the aromatics. Set the crispy pork aside.
โฑ๏ธ 5-7 minutes - 4
Sautรฉ aromatics and sauces: Add the minced garlic and ginger (if not used in boiling) to the hot wok with the reserved pork fat. Stir-fry for about 30 seconds until fragrant. Add the doubanjiang, tian mian jiang, and fermented black beans. Stir-fry for another minute, allowing the sauces to meld and darken slightly. Be careful not to burn the garlic.
โฑ๏ธ 1-2 minutes - 5
Combine and finish: Return the twice-cooked pork slices to the wok. Add the sliced leeks and soy sauce. Toss everything together vigorously for 1-2 minutes, until the leeks are just wilted but still vibrant green and the pork is well-coated in the sauce. Taste and adjust seasoning if needed.
โฑ๏ธ 1-2 minutes - 6
Serve: Transfer the Hui Guo Rou to a serving plate immediately. Serve hot with steamed rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โSlice pork when cold: Chilling the boiled pork belly makes it firm and easier to slice thinly and evenly, preventing it from falling apart.
- โAchieve the curl: Stir-frying the pork slices until they curl and slightly char is key to rendering the fat and developing a desirable texture.
- โKeep leeks vibrant: Add leeks towards the end of cooking and stir-fry briefly to ensure they remain crisp-tender and retain their bright green color.
- โAdjust spice: The heat level can be adjusted by using more or less doubanjiang, or by adding sliced chilies along with the leeks.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced bell peppers (any color) along with the leeks for added color and sweetness.
- Include sliced garlic scapes or celery for a different texture and flavor.
- For extra heat, add a pinch of dried chili flakes or a few sliced fresh red chilies during the aromatic sautรฉing step.