Photograph of the finished Twice-cooked pork (Hui guo rou)

China · Thịt heo xào hai lửa

Twice-cooked pork (Hui guo rou)

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Fermented black beans Fermented black beans 0.7 oz
  • Photograph of Leek Leek 8.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil a whole pork belly with ginger and Shaoxing wine for 20 minutes, then remove and let cool.
  2. 2 Slice the meat into thin slices about 3 mm thick, and cut the leeks and bell peppers into slanted pieces.
  3. 3 Fry the meat in a dry pan for 3 minutes until it curls up and releases its fat, then set it aside.
  4. 4 Add the soybean paste and fermented soybeans to the lard, stir for 1 minute until the oil turns bright red.
  5. 5 Mix the meat well with the sauce, add leeks, bell peppers, soy sauce, and sugar, and stir-fry over high heat for 2 minutes.
Start cooking