Twice-Cooked Pork (also known as Hui Guo Rou) is one of the most beloved dishes from Sichuan cuisine. As the name suggests, the pork is cooked twice — first simmered until tender, then stir-fried with aromatics and a rich, spicy sauce.

This method creates juicy, flavorful pork with a slight crisp on the outside and an irresistible aroma. It’s bold, savory, and packed with the signature heat and umami that Sichuan dishes are famous for.

📝 Ingredients

For the Pork:

500 g pork belly (with skin)

1 tbsp Shaoxing wine (or rice wine)

1 slice ginger

1 spring onion (for boiling)

Water (enough to cover pork)


For the Sauce:

2 tbsp spicy fermented bean paste (doubanjiang)

1 tbsp soy sauce

1 tbsp sweet bean sauce (tianmianjiang) or hoisin sauce

1 tsp sugar

1 tbsp Shaoxing wine

1 tbsp water (or pork broth)

For Stir-Fry:

2 tbsp vegetable oil

2–3 cloves garlic (sliced)

1 knob ginger (sliced)

1 green bell pepper (sliced)

1 leek or Chinese garlic chives (cut into strips)

Optional: dried chili for extra heat

👨‍🍳 Instructions

1. Boil the Pork (First Cooking)

In a pot, add pork belly, Shaoxing wine, ginger slice, spring onion, and water.

Bring to a boil and simmer for 20–25 minutes, until the pork is just cooked but still firm.

Remove, let it cool slightly, then slice thinly (about 2–3 mm thick).


2. Make the Sauce

In a small bowl, mix doubanjiang, soy sauce, sweet bean sauce, sugar, Shaoxing wine, and a little water.

Stir well and set aside.

3. Stir-Fry the Pork (Second Cooking)

Heat a wok over medium-high heat without oil at first.

Add sliced pork belly directly and stir-fry until the fat starts to render and the edges turn golden and slightly crispy.

Push the pork to one side. Add a little oil if needed.


4. Add Aromatics & Sauce

Add garlic and ginger, stir-fry until fragrant.

Stir in the sauce mixture and toss everything until the pork is evenly coated.

5. Add Vegetables

Add leeks, peppers, or garlic chives.

Stir-fry for 1–2 minutes, just until slightly softened but still vibrant.

🍽 Serve Hot

Serve Twice-Cooked Pork immediately with steamed jasmine rice.

Optionally garnish with extra chopped leeks or chili oil.

📝 Pro Tips

Slice the pork thinly but not too thin, so it stays juicy.

Use doubanjiang (spicy fermented bean paste) for authentic Sichuan flavor.

Render the pork fat slowly to make it crisp without drying it out.

You can adjust the spiciness by adding or reducing chili paste.

🌟 Why You’ll Love This Recipe

Authentic Sichuan flavor with minimal ingredients

Juicy, tender pork with a slightly crisp texture

Rich, spicy, umami-packed sauce

Easy to make once you master the twice-cooking method

✨ Twice-Cooked Pork is a dish that brings the heat and depth of Sichuan cuisine right to your plate. With its bold flavors, glossy sauce, and irresistible texture, it’s a true favorite among pork lovers.

Would you like me to share a non-spicy version of this dish for milder tastes? 🐷🔥🍜