Twice-cooked Pork (Huí Guo Rou)

in Recipes
25 mins

In my culinary journey, twice-cooked pork is more than just a recipe; it's a symbol of the warm bonds that food can forge between neighbours and friends. My introduction to this iconic Chinese dish happened thanks to my neighbour, a Shanghai native whose culinary prowess knew no bounds. One evening, she kindly invited me over for a homemade meal that included her version of twice-cooked pork, served with fluffy Mantou steamed buns. As I took my first bite, the blend of savoury chicken, crunchy peanuts, and fiery chilies left an indelible mark on my taste buds. I couldn't help but think that this was the best dish in the world. From that day forward, not only did I gain a newfound appreciation for the art of Chinese cooking, but I also gained a wonderful friend who showed me the true meaning of sharing love and culture through food. twice-cooked pork, to me, is a reminder of the beauty of culinary connections and the joy of savouring life's delicious moments with good company.


For the Pork:
  • 1/2 pound (about 225g) pork belly or pork shoulder, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon cornstarch
For the Sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon black bean sauce
  • 1 teaspoon sugar
For Stir-Frying:
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 leek or green onion, chopped
  • 1/2 cup Chinese preserved black beans, rinsed and chopped
  • Szechuan peppercorns (optional, for extra spice and numbing sensation)


    1. Start by blanching the pork slices: In a pot of boiling water, briefly blanch the pork slices for about 1-2 minutes until they turn opaque. Drain and set aside.
    2. In a bowl, combine the blanched pork with the soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for about 15 minutes.
    3. In another bowl, mix together the sauce ingredients: soy sauce, hoisin sauce, black bean sauce, and sugar. Set aside.
    4. Heat a wok or a large wok over high heat. Add the vegetable oil and swirl it around to coat the wok.
    5. Add the marinated pork slices to the hot wok. Stir-fry until they become slightly crispy and golden brown. Remove the pork from the wok and set it aside.
    6. In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, and Szechuan peppercorns (if using). Stir-fry for a minute or until fragrant.
    7. Add the chopped leek or green onion and Chinese preserved black beans to the wok. Stir-fry for a few minutes until the vegetables start to soften.
    8. Return the cooked pork to the wok and pour the sauce over the pork and vegetables. Stir-fry for another couple of minutes until everything is well coated and heated through.
    9. Taste and adjust the seasoning if needed. You can add a bit more soy sauce or sugar to balance the flavours.
    10. Once everything is well combined, remove from heat.
    11. Serve your Twice-Cooked Pork hot over steamed rice.
    12. Enjoy the rich flavours of this classic Sichuan dish!

    To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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