Twice Cooked Pork, or Hui Guo Rou, is a classic Sichuan dish renowned for its rich, savory flavor and irresistible texture. This seemingly simple preparation belies a depth of flavor achieved through a two-stage cooking process: a quick boil followed by a fiery stir-fry. The result is tender, succulent pork infused with the aromatic punch of fermented black beans, garlic, ginger, and fiery chili bean paste. This dish is a testament to the magic of Chinese culinary techniques, transforming humble ingredients into a truly unforgettable experience.
The magic lies in the careful balance of textures and flavors – the tender pork, the vibrant spices, and the subtle sweetness that emerges from the caramelization process. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions to create your own authentic Twice Cooked Pork masterpiece.
Tools Needed
- Stockpot
- Knife
- Cutting board
- Wok
Ingredients
- Water: 2 liters
- Ginger: 3 slices
- Scallions: 1/2
- Whole Citron Peppercorns: 1/2 tablespoon
- Chinese Cooking Wine: 2 tablespoons
- Pork Belly (skin-on): 1 pound
- Garlic Sprouts (or Scallions/Leeks)
- Green and Red Chilies
- Garlic
- Fermented Black Beans: 1 teaspoon
- Sweet Flour Sauce (or Hoisin Sauce): 1 teaspoon
- Douchi (fermented black beans): 1 1/2 tablespoons
- Soy Sauce: 1 tablespoon
Step-by-Step Instructions
Step 1. Boil and Prepare
- Add water, ginger, scallions, peppercorns, cooking wine, and pork belly to a stockpot. Bring to a boil over high heat, then reduce heat to low and simmer for 25 minutes.
- Prepare the garlic sprouts (or substitute with scallions/leeks), chilies, and garlic.
Step 2. Slice and Render Fat
- Remove the pork belly from the pot, rinse it under cold running water, and cut it into 1/8-inch thick slices.
- Heat a wok and stir-fry the pork slices over medium heat for a few minutes until some fat is rendered.
- Remove excess fat if desired. Add garlic, ginger, chilies, white parts of garlic sprouts, fermented black beans, and sweet flour sauce (or hoisin sauce). Stir-fry for a few minutes.
Step 3. Add Aromatics and Sauces
- Add douchi (stir-fry for a few more minutes until fragrant).
- Add soy sauce and Chinese cooking wine. Mix for a couple of minutes.
Step 4. Finish and Serve
- Add the green parts of the garlic sprouts and toss well.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Traditional recipes use skin-on pork butt, but pork belly provides a more balanced texture and flavor.
- If you can't find garlic sprouts, scallions or leeks are suitable replacements.
- Remove some of the rendered pork fat if you prefer a less greasy dish.
- If you don't have sweet flour sauce, use hoisin sauce as a substitute.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork for Twice Cooked Pork?
While pork belly is traditional for its rich fat and flavor, you can substitute with shoulder or butt, but the final result might be slightly leaner.
2. How can I adjust the spiciness of the recipe?
Control the spiciness by adjusting the amount of chili bean paste and chili flakes. Start with less and add more to your preference.
3. What can I serve Twice Cooked Pork with?
Twice Cooked Pork pairs wonderfully with steamed rice, noodles, or even alongside stir-fried greens for a balanced meal.
With its rich flavors and satisfying texture, your homemade Twice Cooked Pork is sure to impress. This recipe, while seemingly complex, is surprisingly manageable and well worth the effort. Enjoy the fruits of your labor – a truly authentic taste of Sichuan cuisine!