Cooking Lucid
Twice Cooked Pork
Sichuan huí guō ròu — pork belly first boiled until tender, then wok-fried with leeks, doubanjiang, and fermented black beans. Rich, spicy, and deeply savory.
Prep 15 min
Cook 45 min
Total 1h
Serves 4
Ingredients
Step 1 — First cook — boil the pork
- 1.5 lbs pork belly
- 4 slices ginger
- 2 green onions
- 1 tbsp Shaoxing wine
- 1 tsp salt
Step 2 — Second cook — stir-fry
- 2 tbsp vegetable oil
- 2 tbsp doubanjiang
- 1 tbsp fermented black beans (rinsed, mashed)
- 4 garlic cloves (sliced)
- 1 thumb ginger (sliced)
- 2 leeks or 1 large onion (sliced)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp Sichuan peppercorn powder
Step 3 — Serve
- Steamed white rice
Instructions
- 1
Boil the pork belly
Place pork belly in a pot with ginger, green onions, Shaoxing wine, and salt. Cover with water, bring to a boil, then simmer 30–35 minutes until tender. Cool, then slice into thin pieces.
- 2
Stir-fry the pork
Heat oil in a wok over high heat. Add pork slices and stir-fry 3–4 minutes until edges curl and fat renders. Push pork aside, add doubanjiang and black beans, fry 1 minute. Add garlic and ginger, then leeks. Toss everything together.
- 3
Season and serve
Add soy sauce, sugar, and Sichuan peppercorn powder. Stir-fry 1 more minute until glossy. Serve over steamed rice.
Nutrition per serving: 520 cal · 22g protein · 10g carbs · 44g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
