Twice-cooked pork (Hui Guo Rou)
Savoury Sichuan-style pork belly, poached then wok-fried with doubanjiang, leeks and a glossy, spicy-salty glaze.
Twice-cooked pork (Hui Guo Rou) is a Sichuan classic: pork belly is poached to tenderise, chilled and then flash-fried in a hot wok with bold doubanjiang paste and crisp leeks. The result is melt-in-the-mouth pork with a lively, savoury-spicy glaze.
Make this when you want something punchy for a midweek meal or to impress at a Chinese-style supper — it needs a little time up front but the wok work is fast and very rewarding.
Ingredients
- 600 g pork belly, skin on
- 1.2 l water
- 40 g fresh ginger — use slices for poaching, reserve some to mince for stir-fry
- 3 spring onions — use one for poaching, thinly slice the rest for garnish
- 60 ml vegetable oil
- 30 g doubanjiang — fermented chilli bean paste; quite salty and spicy
- 4 garlic cloves — finely sliced or crushed
- 30 ml Shaoxing wine
- 30 ml light soy sauce
- 15 ml dark soy sauce — for colour
- 15 g caster sugar
- 3 leeks — white and pale green parts only, cut into 3cm lengths
- 1 green pepper — seeded and sliced into strips
- 5 ml sesame oil
- 5 ml salt — adjust to taste
Equipment
- wok
- large saucepan
- slotted spoon
Instructions
Place the pork belly in a large saucepan with the water, 4–5 slices of the fresh ginger and one spring onion (root trimmed). Bring to the boil over a high hob, skim any scum, then reduce to a gentle simmer and cook, uncovered, for 45 minutes or until the pork is just tender but still holds its shape.
Remove the pork from the poaching liquid and set on a wire rack. Pat dry with kitchen paper then chill in the fridge for 30 minutes to firm up — this makes slicing much easier.
Using a sharp knife, slice the chilled pork into thin slices about 3–4mm thick. Keep the slices even so they cook uniformly in the wok.
Heat a wok over a medium–high hob. Add half the vegetable oil, then add the pork slices in a single layer if possible. Fry, turning occasionally, until the edges are caramelised and the fat has rendered, about 6–8 minutes.
Use a slotted spoon to remove the pork to a plate. Carefully pour off and reserve excess fat from the wok, leaving roughly 1 tablespoon of fat to cook the aromatics.
Add the remaining vegetable oil to the wok if it looks dry. Turn the heat to medium, add the minced fresh ginger and garlic cloves, then add the doubanjiang. Stir-fry the paste for 30–45 seconds until fragrant — do not let it burn.
Pour in the Shaoxing wine and let it bubble for 15 seconds. Add the light soy sauce, dark soy sauce and caster sugar, stir to combine, then return the pork to the wok and toss in the sauce for 2 minutes so the slices are well glazed.
Add the leeks and green pepper and stir-fry for 2–3 minutes until the leeks are wilted but still bright and the pepper is just cooked. The vegetables should retain a little bite.
Turn off the heat, drizzle over the sesame oil, toss once and transfer to a warmed plate. Scatter the remaining sliced spring onions on top and serve immediately with steamed rice.
Tips
- Chill the poached pork until firm — this is the single best trick for neat, even slices that fry well.
- If you can't find doubanjiang, use a mix of miso and chilli paste, but expect a different (less fermented) flavour.
- Render most of the fat but leave a tablespoon in the wok for flavour; you can pour remaining fat off and save for cooking potatoes.
- Prep all your vegetables and aromatics before you start frying — wok cooking is rapid and unforgiving.
- Make-ahead: poach and chill the pork a day ahead, slice and keep covered in the fridge; finish in the wok just before serving.
Substitutions
pork belly, skin on → pork shoulder, 700 g, sliced thinly after chilling
Noticeably differentdoubanjiang → 1 tbsp red chilli paste + 1 tbsp miso, adjusted to taste
Noticeably differentlight soy sauce → tamari, same quantity, for a gluten-free option (check other labels)
Stays close
Nutrition
Per serving · estimated
- 950
- Calories
- 15 g
- Protein
- 9 g
- Carbs
- 95 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I skip the poaching step?
Poaching tenderises the belly and makes it easy to slice thinly. Skipping it gives tougher, chewier slices and a very different texture — not recommended.
Is doubanjiang very spicy?
Doubanjiang is both salty and spicy with fermented umami. Start with the stated amount and add more to taste; if you prefer milder heat reduce it by half.
Can I make this gluten-free?
Use tamari instead of light soy and check the doubanjiang label for wheat. Many brands contain wheat, so choose a certified gluten-free paste to be safe.
How do I store leftovers?
Cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently in a pan over medium heat — avoid microwaving as the texture can go rubbery.
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